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–+ servings

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.
Print Recipe
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Course: Dinner
Cuisine: American, Italian-inspired
Keyword: 30 minute dinner, burrata pasta, creamy herb pasta, easy weeknight pasta, fresh herb sauce pasta, green goddess pasta
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.
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