If you’re looking for a pasta dish that combines creamy, fresh cheese with vibrant, herbaceous pesto and sweet, roasted cherry tomatoes, you’ve found your new favorite. Burrata Pesto Spaghetti with Roasted Tomatoes is a celebration on a plate—simple, elegant, and packed with flavor. It’s perfect for a weeknight dinner that feels special or a casual gathering where you want to impress without the fuss. The luscious burrata melts into every bite, complementing the bright pesto and the caramelized burst of roasted tomatoes. Ready to dive into this deliciously satisfying recipe? Let’s get started.

Why This Recipe Works

Strong flavor contrasts and complementary textures make Burrata Pesto Spaghetti with Roasted Tomatoes a winner every time. The creamy burrata adds a rich, indulgent element that balances the fresh basil pesto’s herbal brightness. Roasting the cherry tomatoes intensifies their natural sweetness and adds a subtle smoky depth. Tossing everything with perfectly cooked spaghetti creates a harmonious dish that’s light yet filling.

– The combination of fresh and roasted ingredients ensures every bite is interesting.
– Homemade pesto is vibrant and fresh, made without any preservatives or additives.
– Roasting the tomatoes takes just minutes but adds so much flavor.
– Burrata’s soft, creamy texture contrasts beautifully with the al dente pasta.
– This recipe is quick to prepare, making it accessible for busy cooks.

What to Buy

8 ounces spaghetti: Choose a good-quality durum wheat pasta for the best texture.
2 cups cherry tomatoes, halved: Fresh, ripe cherry tomatoes are essential for sweetness and juiciness.
2 tablespoons olive oil: Use extra virgin olive oil for roasting and pesto to enhance richness.
Salt and pepper: To taste, for seasoning the tomatoes and pasta water.
1 cup fresh basil leaves: The star herb for your pesto.
1/2 cup grated Parmesan cheese: Adds savory depth to the pesto.
1/2 cup pine nuts, toasted: Toasting brings out their nutty flavor.
2 cloves garlic, minced: For a punch of aromatic flavor in the pesto.
8 ounces burrata cheese: Use fresh burrata for its creamy center.
1 teaspoon lemon juice: Brightens the pesto and balances richness.

Tools & Equipment Needed

Large pot: For boiling the spaghetti.
Baking sheet: To roast the cherry tomatoes evenly.
Food processor or blender: To make the pesto quickly and smoothly.
Skillet or large bowl: For tossing the pasta with pesto and roasted tomatoes.
Measuring cups and spoons: For precise ingredient measurements.
Knife and cutting board: To halve the cherry tomatoes and mince garlic.
Colander: To drain the cooked spaghetti.

Make Burrata Pesto Spaghetti with Roasted Tomatoes: A Simple Method

Step 1: Roast the Cherry Tomatoes

Preheat your oven to 400°F (200°C). Spread the halved cherry tomatoes on a baking sheet and drizzle with 2 tablespoons of olive oil. Season generously with salt and freshly ground black pepper. Toss to coat evenly. Roast in the oven for 15-20 minutes, or until tomatoes are soft, slightly blistered, and caramelized around the edges. Remove and set aside.

Step 2: Cook the Spaghetti

Meanwhile, bring a large pot of salted water to a boil. Add the spaghetti and cook according to package instructions until al dente, usually around 8-10 minutes. Reserve about 1/2 cup of pasta water before draining. Drain the spaghetti and return to the pot or a large mixing bowl.

Step 3: Prepare the Basil Pesto

In a food processor, combine fresh basil leaves, grated Parmesan cheese, toasted pine nuts, minced garlic, lemon juice, and a pinch of salt. Pulse while drizzling in about 1/4 cup of olive oil until the mixture becomes a smooth, vibrant green pesto. Adjust seasoning with salt and pepper as needed.

Step 4: Toss Pasta with Pesto and Roasted Tomatoes

Add the basil pesto to the drained spaghetti and toss gently to combine, adding reserved pasta water a tablespoon at a time if needed to loosen the sauce. Fold in the roasted cherry tomatoes carefully, so they retain their shape.

Step 5: Assemble and Serve with Burrata

Divide the pesto-coated spaghetti and tomatoes between serving plates or bowls. Tear the burrata cheese into chunks and scatter on top of the pasta. The cheese will slowly melt into the warm pasta, adding creamy richness. Drizzle with a little extra olive oil and garnish with fresh basil leaves if desired. Serve immediately.

Customize for Your Needs

Swap pine nuts for walnuts or almonds if you have a nut allergy or prefer a different flavor.
Use gluten-free pasta to make this dish suitable for gluten-sensitive diets without sacrificing taste.
Add a pinch of red pepper flakes to the pesto for a subtle kick of heat.
Incorporate sautéed mushrooms or spinach for extra veggies and texture.
Try Roasted Cherry Tomato Burrata Rigatoni for a different pasta shape with similar flavors.

Flavor Logic

The genius of Burrata Pesto Spaghetti with Roasted Tomatoes lies in balancing fresh, creamy, and roasted elements:

Fresh basil pesto delivers herbal brightness and a zesty lemon tang.
Roasted cherry tomatoes add natural sweetness and caramelized depth.
Burrata cheese provides a rich, creamy contrast that melts into the pasta.
Toasted pine nuts offer a nutty crunch and texture.
Al dente spaghetti brings the perfect bite to hold all these flavors together.

Save It for Later

This pasta is best enjoyed fresh, especially to savor the creamy burrata at its peak. However, you can store leftovers in an airtight container in the refrigerator for up to 2 days. To reheat, warm gently on the stovetop with a splash of olive oil or reserved pasta water, adding fresh burrata on top after warming. Avoid reheating burrata directly to maintain its texture and flavor.

Your Top Questions

Can I prepare the pesto ahead of time?

Absolutely! You can make the pesto a day in advance and store it in an airtight container in the refrigerator. To preserve its vibrant green color, drizzle a thin layer of olive oil over the surface before sealing.

What if I can’t find burrata cheese?

If burrata isn’t available, fresh mozzarella balls or a creamy ricotta can be good substitutes. They won’t have quite the same rich center, but they still add lovely creaminess to the dish.

How do I toast pine nuts without burning them?

Toast pine nuts in a dry skillet over medium-low heat, stirring constantly for 3-5 minutes until golden and fragrant. Remove immediately from heat to prevent burning.

Can I make this dish vegan?

Yes! Replace Parmesan cheese with nutritional yeast and use a vegan cheese alternative or omit the burrata altogether. You can also substitute pine nuts with seeds like sunflower or pumpkin for a nut-free option.

Next Up in Your Queue

Roasted Tomato Burrata Cavatappi – A comforting, cheesy pasta with similar roasted tomato delights.
Pesto Pea And Burrata Spaghetti – Brighten your pasta nights with a spring-inspired twist.
Roasted Cherry Tomato Burrata Rigatoni – Another sumptuous pasta dish with roasted tomatoes and creamy burrata.

Ready, Set, Cook

Now that you have everything you need to make this vibrant, creamy, and utterly delicious Burrata Pesto Spaghetti with Roasted Tomatoes, it’s time to roll up your sleeves and get cooking. From roasting the tomatoes to blending the freshest pesto and assembling the final dish with creamy burrata, each step is simple and rewarding. Whether it’s a cozy meal for yourself or a dinner to impress friends, this recipe promises a flavorful, satisfying experience that will quickly become a staple in your pasta repertoire. Enjoy every bite!

Share on Pinterest