I’m excited to share my recipe for tomato burrata pasta! This one-pan dish is perfect for a summery meal, combining delicious flavors and fresh ingredients into a satisfying pasta that everyone will love. The creamy burrata melts beautifully over the pasta, making each bite rich and delicious. Plus, it’s quick to make, which is always a bonus for busy weeknights!
Method
Sauté the Vegetables
I start by heating a large frying pan over medium heat. Once the pan is hot, I add a bit of spray oil to it, which helps prevent sticking and adds a touch of flavor. I then toss in the sliced shallot and red pepper. As they cook, I stir them occasionally, allowing them to soften and release their natural sweetness. After about 3-4 minutes, I add the tomato puree to the pan. The puree not only enhances the flavor but also gives the vegetables a lovely, rich color. I continue to sauté everything until the shallots are translucent and the peppers are tender, creating a fragrant base for the dish.
Add the Quorn and Seasonings
Next, I add the Quorn fillet pieces to the pan along with the crushed garlic and chopped sundried tomatoes. The Quorn pieces provide a nice texture and soak up the flavors of the other ingredients beautifully. I sprinkle in the paprika, chili flakes, and garlic granules for extra depth and spice. After giving everything a good mix to ensure the Quorn is coated with the seasonings, I let it cook for another couple of minutes. This step allows the flavors to meld together and ensures the garlic is fragrant without burning.
Cook the Pasta
Then, I pour in the stock, which serves as the cooking liquid for the pasta, and add the uncooked pasta directly into the pan. I give everything a gentle stir to distribute the pasta evenly throughout the mixture. Once combined, I cover the pan with a lid to help the pasta cook evenly and absorb the stock. I let it simmer, stirring occasionally to prevent the pasta from sticking to the bottom of the pan. This usually takes about 10-12 minutes, depending on the pasta I’m using. The goal is to have the pasta cooked al dente and for most of the liquid to be absorbed, creating a rich and flavorful sauce.
Incorporate the Spinach and Burrata
Once the pasta is cooked, I add a handful of fresh spinach to the pan. I stir it in, allowing it to wilt down quickly, which only takes a minute or two. The spinach adds a lovely pop of color and extra nutrition to the dish. After the spinach has wilted, I carefully place the burrata cheese on top of the pasta mixture. The creamy burrata will melt beautifully, enriching the dish. To ensure the cheese melts thoroughly, I cover the pan with a lid for a few minutes, letting the heat from the pasta work its magic.
Serve and Garnish
Finally, once the burrata has melted and the dish is warm and inviting, I remove the lid and give everything a gentle stir to mix the cheese throughout. I serve the pasta in bowls, garnished with freshly chopped parsley for a burst of color and flavor. This finishing touch adds a fresh element to the rich and creamy dish, making it even more appealing.
Tomato Burrata Pasta
Equipment
- Large frying pan with a lid
- Wooden spoon or spatula
- Knife and cutting board
- Measuring cups and spoons
Ingredients
- For the Pasta:
- 1 pack Quorn fillet pieces
- 150 g dried pasta
- 40 g sundried tomatoes chopped
- 1 tablespoon tomato puree
- 1 sliced red pepper
- 1 sliced shallot
- 500 ml stock vegetable or chicken
- 1 teaspoon paprika
- 1 teaspoon chili flakes
- 1 teaspoon garlic granules
- 2 crushed garlic cloves
- A handful of spinach
- Toppings:
- Fresh chopped parsley for garnish
- 100 g burrata cheese
Instructions
- I start by heating a large frying pan over medium heat. I add a bit of spray oil and toss in the sliced shallot and red pepper, cooking them with the tomato puree until they become soft and fragrant. This usually takes about 3-4 minutes.
- Next, I add the Quorn fillet pieces to the pan along with the crushed garlic and sundried tomatoes. I sprinkle in the paprika, chili flakes, and garlic granules for extra flavor. I give everything a good mix and let it cook for another couple of minutes.
- Then, I pour in the stock and add the uncooked pasta. I cover the pan and let it simmer, stirring occasionally, until the pasta is cooked and has absorbed most of the liquid. This usually takes about 10-12 minutes.
- Once the pasta is done, I stir in the handful of spinach until it wilts down. Then, I place the burrata cheese on top and cover the pan with a lid for a few minutes to let the cheese melt beautifully.
- Finally, I serve the pasta in bowls, garnished with fresh chopped parsley for a burst of color and flavor!
Notes
Serving Suggestions
This tomato burrata pasta is fantastic served warm on its own, but it also pairs well with a simple side salad or some crusty bread to soak up all the delicious sauce. You could also sprinkle some extra chili flakes on top if you like a bit more heat!
Fun Fact
Did you know that burrata cheese originated in Italy? It’s made from mozzarella and cream, giving it a rich and creamy texture that melts in your mouth! It’s perfect for adding a touch of luxury to any dish.
Conclusion
This tomato burrata pasta is a delightful and easy meal that’s bursting with flavor. It’s perfect for a quick dinner or a special occasion. I hope you enjoy making and eating this delicious dish as much as I do!