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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
Servings: 5
Course: Dinner
Cuisine: American, Italian-inspired
Ingredients Method Notes

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

Method
 

Cook the pasta
  1. 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
  1. 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
  1. 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
  1. 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
  1. Stir in Parmesan cheese. Adjust consistency with more pasta water as needed.
Serve
  1. 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.