Creamy Green Goddess Burrata Pasta
A creamy, herb-packed pasta made with basil, parsley, chives, and burrata for a fresh yet indulgent 30-minute dinner.
This Creamy Green Goddess Burrata Pasta is the kind of dinner that feels fresh, vibrant, and a little fancy — but comes together in under 30 minutes. The sliky sauce is packed with basil, parsley, chives, and spinach to make it beautifully verdant. It all gets blended with creamy burrata and tossed with warm pasta for the ultimate balance of light and indulgent. Finish it with extra burrata, Parmesan, and lemon zest, it’s bright, creamy, and completely crave-worthy.
Ingredients you'll Need
- 10 oz pasta (rigatoni, bucatini, or shells work great)
- 2 tbsp olive oil
- 2 tbsp butter
- 4 garlic cloves, thinly sliced
- 2 cups spinach, packed
- 1 cup fresh basil, packed
- ½ cup fresh parsley, packed
- 3 tbsp fresh chives, chopped
- 1 (4 oz) ball burrata
- ⅓ cup grated Parmesan cheese
- Reserved pasta water
- Zest of 1 lemon
- Salt + pepper, to taste
For serving (optional but recommended):
- Extra burrata
- More Parmesan
- Drizzle of olive oil
How to make Creamy Green Goddess Burrata Pasta
- Cook the pasta
Bring a large pot of salted water to a boil and cook pasta according to package instructions. Reserve about 1–1½ cups of pasta water before draining. - Sauté the garlic + spinach
In a large skillet, heat olive oil and butter over medium heat. Add the sliced garlic and cook until fragrant and lightly golden, about 1–2 minutes.
Add the spinach and cook until just wilted. - Blend the sauce
Transfer the spinach and garlic mixture to a blender. Add basil, parsley, chives, the burrata, and a splash of reserved pasta water. Blend until smooth and creamy. Season with salt and pepper. - Bring it together
Return the sauce to the skillet over low heat. Add the cooked pasta and a splash of pasta water, tossing until glossy and evenly coated. - Finish
Stir in Parmesan cheese and adjust consistency with more pasta water if needed. - Serve
Plate the pasta and finish with lemon zest, extra Parmesan, and torn burrata on top. Drizzle with olive oil and serve immediately.
Notes + Tips
- Herb-forward is key to make it Green Goddess: The basil, parsley, and chives should shine — the spinach is just there for color and body.
- Don’t skip the pasta water: It helps thicken the sauce and gives it that silky finish.
- Adjust consistency: Add more pasta water for a lighter sauce, or let it sit for a thicker, creamier texture.
- Lemon zest at the end = everything: It brightens the richness from the burrata and butter.
Optional Add-Ins
- Grilled chicken or shrimp would be great proteins to add
- Lemon zucchini or asparagus would be nice for a heartier vegetarian dish.
- Crispy prosciutto on top would be sublime.
Storage
Best served fresh, but leftovers can be stored in an airtight container in the fridge for up to 2 days. Reheat gently with a splash of water or broth to loosen the sauce..
Servings: 5
Ingredients
- 10 oz pasta rigatoni, bucatini, or shells
- 2 tbsp olive oil
- 2 tbsp butter
- 4 garlic cloves thinly sliced
- 2 cups spinach packed
- 1 cup fresh basil packed
- ½ cup fresh parsley packed
- 3 tbsp fresh chives chopped
- 1 4 oz ball burrata
- ⅓ cup grated Parmesan cheese
- 1 –1½ cups reserved pasta water
- Zest of 1 lemon
- Salt and pepper to taste
For serving (optional):
- Extra burrata
- Additional Parmesan
- Drizzle of olive oil
Instructions
Cook the pasta
- Bring a large pot of salted water to a boil. Cook pasta according to package instructions to al dente. Reserve 1–1½ cups of pasta water before draining.
Sauté garlic and spinach
- Heat olive oil and butter in a large skillet over medium heat. Add sliced garlic and cook until fragrant and lightly golden, about 1–2 minutes. Add spinach and cook until wilted.
Blend the sauce
- Transfer the spinach and garlic mixture to a blender. Add basil, parsley, chives, burrata, and a splash of reserved pasta water. Blend until smooth and creamy. Season with salt and pepper.
Combine
- Return the sauce to the skillet over low heat. Add the cooked pasta and a splash of pasta water. Toss until the pasta is well coated and glossy.
Finish
- Stir in Parmesan cheese. Adjust consistency with more pasta water as needed.
Serve
- Top with lemon zest, extra Parmesan, and torn burrata. Drizzle with olive oil and serve immediately.
Notes
- Keep the sauce herb-forward — the spinach is just for color and body.
- Pasta water helps create a silky, emulsified sauce — don’t skip it.
- Add more pasta water for a lighter sauce or let it thicken slightly for a creamier finish.
- Lemon zest at the end brightens the richness from the burrata and butter.
Tried this recipe?Let us know how it was!