Creamy Pesto Pasta with Burrata

This Creamy Pesto Pasta with Burrata is a vibrant, flavor-packed dish perfect for any green dreamer. Banza pasta is tossed in a rich sauce made from homemade pesto and heavy cream, then finished with Parmesan and topped with creamy burrata. Garlic and spices deepen the flavor while a splash of pasta water brings it all together into a perfectly glossy, luscious sauce. Served warm and garnished with extra cheese, it's a satisfying and fresh take on a comfort classic.

Author: These Carbs Don't Count

Meal Type: Eggs Free

Cuisine: Italian

Difficulty: MEDIUM

Prep. Time: 10 minutes

Cook Time: 15 minutes

Total Time: 25 minutes

Servings: 2 plates

Calories: 1,402 kcal per serving

Ingredients

1 - Banza cavatappi pasta
2 tablespoons - butter
dash - olive oil
3 cloves - garlic
¾ cup - pesto
1 ½ cups - heavy cream
Salt
Black pepper
½ tsp - garlic powder
½ tsp - onion powder
½ tsp - paprika
½ cup - grated Parmesan cheese
1 ball - burrata cheese
Reserved pasta water

Instructions

Cook pasta in salted boiling water until al dente. Reserve 1/2 cup pasta water and drain.
In a skillet over medium heat, melt butter with a dash of olive oil.
Add minced garlic and sauté until fragrant, about 1 minute.
Stir in pesto and cook for 1–2 minutes to warm through.
Pour in heavy cream and whisk to incorporate.
Season with salt, pepper, garlic powder, onion powder, and paprika.
Add Parmesan cheese and stir until melted and smooth.
Add cooked pasta and a splash of reserved pasta water. Stir until creamy and well combined.
Serve hot topped with a ball of burrata and extra Parmesan cheese.

Nutrition