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One Pot Spinach and Sun-Dried Tomato Burrata Pasta. This simple saucy pasta is made in under 30 minutes, uses just one pot, and is a great pantry staple recipe that’s made fresh with plenty of herbs. Made with seasoned olive oil, sun-dried tomatoes, spinach, and creamy melted burrata cheese. Then finish with fresh basil. The perfect quick-cooking pasta that’s great for low-key nights.
Some days just call for super easy, super fast recipes. Monday’s are usually great for those! But in all honesty, I’ve really been leaning hard into simple, easy, no-fuss-style recipes on even more nights of the week. Just like most of you, the thought of spending an hour on dinner is a little cringy.
With the weather warming and more and more sunny days happening, I want quick, yet flavorful. I’ve been making a ton of bowl recipes. They’ve been my favorite for the past month and I have another coming very soon.
But with all the rice bowls and giant salad bowls, I haven’t been turning to pasta dinners quite as much. Which is very unlike me.
But the pasta returned last week and this was our dinner.
I’ve said this before, but my favorite recipes tend to be the ones that I just make and don’t put too much thought or even effort into.
I used what I had on hand and just added things as I went. I know that can be scary for some, but for me, it’s my favorite way to cook!
Here are all the details
Of course, there really aren’t many details because this pasta truly is just that simple. I like to start with the sun-dried tomatoes. I always drain the oil from the jar and use the oil for cooking.
It’s extra virgin olive oil, seasoned with garlic, herbs, and spices. So it’s sure to add additional flavor to any recipe.
I cooked the fresh bell peppers together with shallots, garlic, and a handful of dried Italian herbs. The peppers slowly begin to cook down in the oil, which helps to bring out the natural sweetness of the peppers.
When you feel like the peppers have cooked, the rest is so quick and easy.
Add water right to the pan. Once boiling, mix in your favorite shortcut pasta. I love to use penne, it works really well with this particular dish.
Once the pasta is just about cooked, stir in all the sun-dried tomatoes, the spinach, and some artichokes too.
When everything is combined, break the balls of burrata over the pasta and remove from the heat. Let the cheese sit on the hot pasta for a few minutes to begin getting melty, then gently stir.
The cheese melts into the pasta creating the most delicious dish. It makes the pasta SO GOOD.
And all of this deliciousness will happen in under 30 minutes!
It’s pretty perfect any time of the year since it uses so many pantry staples. But I do love that it ends with fresh spinach and basil. If you’re in a jam, you can of course use frozen spinach and dried basil. Everyone really loves it either way.
I also like to serve this with a big green salad. Keeping it light and fresh for spring…and then soon to be summertime!
Looking for other one-pot recipes? Here are my favorites:
One Pot Stove-Top Mac and Cheese
French Onion Pasta with Crispy Prosciutto
Lemon Butter Dijon Chicken and Orzo with Feta Sauce
Healthier Homemade One Pot Hamburger Helper
Creamy Sun-Dried Tomato Chicken Pasta
Lastly, if you make this One Pot Spinach and Sun-Dried Tomato Burrata Pasta, be sure to leave a comment and/or give this recipe a rating! Above all, I love to hear from you guys and always do my best to respond to each and every comment. And of course, if you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made is my favorite!
One Pot Spinach and Sun-Dried Tomato Burrata Pasta
Servings: 6
Calories Per Serving: 327 kcal
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Watch the How-To Reel
Ingredients
- 1 (8 ounce) jar oil-packed sun-dried tomatoes
- 2 small bell peppers, thinly sliced
- 2 small shallots, sliced
- 4 cloves garlic, chopped
- 1 tablespoon dried basil
- 1 teaspoon dried oregano
- 1 teaspoon dried dill
- chili flakes
- kosher salt and black pepper
- 1 pound short cut pasta
- 2 tablespoons red wine vinegar
- 3 cups baby spinach
- 1 cup marinated artichokes, quartered
- 8 ounces burrata cheese, at room temperature
- fresh basil
Instructions
- 1. Drain the oil from the sun-dried tomato jar into a large pot or skillet with sides. Set the tomatoes aside.2. Set the pot over medium-high heat. Add the bell peppers, shallots, garlic, basil, oregano, dill, chili flakes, salt, and pepper. Cook until the peppers deeply soften and the garlic is fragrant, 5 minutes. Add 4 cups water. Bring to a boil, add the pasta, and cook, stirring often, until the pasta is al dente, 7 minutes.3. Stir in the vinegar, spinach, artichokes, and sun-dried tomatoes. Break the burrata over the pasta. Remove from the heat and let sit 2-3 minutes, then gently stir until the cheese is melty. 4. Serve immediately topped with lots of fresh basil. Enjoy!
This post was originally published on May 16, 2022
The trick is how do you get the pasta perfect without too much water? If it were me I would probably just make the pasta in a different bowl, combine them then bake, because it’s a sure thing.
Hey Mark,
It’s key to stir the pasta throughout the cooking so that it can evenly cook in the water. Let me know if you give the recipe a try!! xx
Fantastic! I added some fabulous chicken sausage that I removed from the casing and fried up in the sun dried tomato oil. I removed it and then added it back at the end. Also added a little lemon zest with the basil at the end. I would definitely make this again!
Hi Betsy,
Wonderful!! Thanks a bunch for trying this recipe out, I am so glad to hear that it was enjoyed!! ?xxT
This was fantastic!! My husband and I added leftover marinated grilled chicken we had last night, which was terrific. But, the flavors from the dish, alone, were sooo good. Served it with a small salad and a baguette.
Hey Pamela,
Wonderful!! Thanks a bunch for trying this recipe out, I am so glad to hear that it was enjoyed!! ?xxT
This recipe looks amazing! My husband unfortunately is picky about his pasta. If I were to use orzo instead of penne do you know what amounts of orzo and water would work? By the way, I owe it to you and your amazing recipes that my husband became an orzo fan!
Hey Angela,
I would recommend making this recipe:
https://fett-weg.today/one-pan-caprese-pesto-orzo-bake/%3C/a%3E%3Cbr /> Please let me know if you have any other questions!! xTieghan
Wanting to try this but currently dairy free. I wonder how DF cream cheese would be in place of burrata? Different flavor but would give it that creamy texture.
Hey Talya,
To be honest, I’ve never used dairy free cream cheese, but I think it sounds like a great option for you! Please let me know if you give the recipe a try, I hope it turns out amazing! xx
Hey was wondering if I could sub ricotta for the burrata? Can’t wait to try this!
Hi Kathy,
Sure, ricotta would work well for you here! I hope this recipe turns out amazing for you, please let me know if you give it a try! xx
Oh my, this is good! Even the check-out at Trader Joe’s commented on the yummy ingredients! Thanks for the perfect Meatless Monday Meal!
Hey Holly,
Thanks so much for your comment and sharing your feedback! I love to hear that this recipe was a hit and thanks for making it! xTieghan
This was a super easy and flavorful dinner. I was worried about the cheese clumping too much so I chopped it up into a rather gooey mound before adding. It was great! I have done quite a few of your “one pot” pasta dishes and I really love how easy and quick they are to put together. And less clean up too!
Hey Cheyenne,
Thanks so much for your comment and sharing your feedback! I love to hear that this recipe was a hit and thanks for making it! xTieghan
Hubs and i are not fans of al dente pasta so i ended up using about six cups of water to get the pasta cooked to our liking and it was perfect!
Hey Kate,
Thanks so much for your comment and sharing your feedback! I love to hear that this recipe was a hit and thanks for making it! xTieghan
The dish was delicious. The cheese did not melt or distribute through the dish well. It was a huge hit for my family. Any suggestions on the cheese issue?
Hey Monique,
Thanks so much for your comment and sharing your feedback! I love to hear that this recipe was a hit and thanks for making it! Did you use burrata? Was it at room temp when you added it? xTieghan
I just made this tonight for dinner. It was really flavorful! I just wish that the Burrata would have melted a little more. It seemed to hold its stringy texture. The recipe didn’t say when to add the regular olive oil, but i simply added it at the beginning. I love the idea of using the oil from the tomatoes and will keep that hack forever. The herbs and oil really melded together nicely. Hopefully, the leftovers will be even better.
Hey Jennifer,
Thanks so much for your comment and sharing your feedback! I love to hear that this recipe was a hit and thanks for making it! xTieghan
Oh my, this was delicious! I will definitely make it again! Going to add mushrooms next time! Quick question, are we supposed to drain the artichokes or add their liquid as well?
Thanks again for your recipes, I have made several!!
Hey Sandra,
Thanks so much for your comment and sharing your feedback! I love to hear that this recipe was a hit and thanks for making it! I like to drain the artichokes for this recipe:) xTieghan
Have tried this recipe with adding chicken?
To add chicken to just about any recipe like this, we buy a rotisserie chicken and shred it to add. SUPER easy. In this one, I’d (personally) add it just after stirring in the vinegar, etc., and topping with the burrata.
Thanks for sharing Kristie!
Hey Cathi,
Chicken would be a great option to add, I would probably sauté it on the side and then add to the dish at the end. I hope you love the recipe, please let me know if you give it a try! xx
Hey Tieghan!
What’s a good sub for burrata?
I use bocconcini torn. It’s not quite the same but it’s a pretty good sub.
Fresh motz would work great too. Going to make this tonight!
I hope you love the recipe LeeAnn!
Hi Alyssa,
Fresh mozzarella will work well for you in place of the burrata. Please let me know if you give the recipe a try, I hope you love it! xx
This looks wonderful, but confused on the pasta. Are the 4 cups of water added to the peppers then add the pasta? I have never made pasta without cooking first and then draining the water before adding to the other ingredients.
With one pot dishes you do cook the pasta with the other ingredients and it absorbs all those delish flavours. Plus the starch from the pasta creates a lovely silky sauce with the remaining bit of water. I agree, this recipe looks wonderful!
Hi Terri,
Yes, that is correct, it is all in one pot, most of the water will cook up and the remaining water will be used to make the sauce:) Please let me know if you have any other questions! xx