Creamy Pesto Burrata Pasta

This Creamy Pesto Burrata Pasta is a rich and indulgent twist on a classic. Garlic is gently sautéed in butter and olive oil, then combined with vibrant pesto and heavy cream to create a luscious sauce. A touch of seasoning and grated Parmesan brings it all together, and just before serving, it's topped with creamy burrata for a luxurious finish. It’s bold, herby, and incredibly satisfying—perfect for pesto lovers.

Author: These Carbs Don't Count

Category: Vegetarian

Cuisine: Italian

Difficulty: MEDIUM

Prep. Time: 5 minutes

Cook Time: 15 minutes

Total Time: 20 minutes

Servings: 2 plates

Calories: 1,721 kcal per serving

Ingredients

½ lb - pasta
2 tablespoons - unsalted butter
⅛ dash - olive oil
3 cloves - garlic
¾ cup - pesto
1 ½ cups - heavy cream
⅛ - Salt
⅛ - Black pepper
½ tsp - garlic powder
½ tsp - onion powder
¼ tsp - paprika
½ cup - grated Parmesan cheese
1 - burrata balls
¼ cup - reserved pasta water

Instructions

Cook pasta in salted boiling water until al dente. Reserve 1/4 cup pasta water and drain.
In a large skillet, melt butter with a dash of olive oil over medium heat. Add minced garlic and cook until fragrant.
Stir in pesto and mix with heavy cream. Whisk until smooth and bring to a gentle simmer.
Season with salt, pepper, garlic powder, onion powder, and paprika.
Add Parmesan cheese and whisk until melted and incorporated.
Toss in cooked pasta and a splash of pasta water. Stir until sauce evenly coats the pasta.
Plate pasta and top with a burrata ball, extra Parmesan, and freshly cracked black pepper. Serve immediately.