Roasted Tomatoes Burrata Pasta with Pesto
Roasted Tomatoes Burrata Pasta with Pesto is the perfect summer pasta dish that's quick and easy to make.
Servings: 3 servings
Ingredients
for cherry tomatoes
- 16 ounces cherry tomatoes roasted
- 2 cloves garlic
- 1 tbsp olive
- 1 tsp crushed red pepper
- salt to taste
- black pepper
for pasta
- 1/2 pound spaghetti gluten-free works
- add roasted tomatoes blended
- salt to taste
- black pepper to taste
- 4 ounces burrata
- dollops of pesto recipe linked
- drizzle of balsamic glaze I like Trader Joe’s
Instructions
Prep
- Combine cherry tomatoes, garlic, olive oil, salt, black pepper, and crushed red pepper. Bake in the oven (or toaster oven) at 425 degrees for 20 minutes. This is what you should have once done. Use a fork to smash the tomatoes.
- Transfer the tomatoes to a food processor.
- Puree.
- Make the Vegan Basil Pesto.
- This is what you should have.
- Boil a pot of water for pasta.
- Once hot, cook the spaghetti according to the package directions. You may use gluten-free pasta for a gf option. Make sure to reserve some pasta water to thin out the sauce.
Assemble
- Add the pureed tomatoes to a large bowl.
- Add the spaghetti. Toss.
- Now add some reserved pasta water to thin out the sauce.
- Season with more salt and black pepper as needed.
- Transfer the pasta to a large serving bowl.
- Top with burrata cheese.
- Add pesto on top - as per your taste.
- Drizzle balsamic glaze and serve with toasted Italian/French bread.
Notes
For vegan - you can replace burrata with vegan creamy cheese.
For gluten-free - you can replace the pasta with a gluten-free spaghetti/linguine pasta.
Nutrition
Calories: 411kcal | Carbohydrates: 64g | Protein: 18g | Fat: 11g | Saturated Fat: 6g | Cholesterol: 27mg | Sodium: 74mg | Potassium: 520mg | Fiber: 4g | Sugar: 6g | Vitamin A: 1212IU | Vitamin C: 35mg | Calcium: 240mg | Iron: 2mg