Creamy Green Burrata Pasta
Creamy green rigatoni with spinach and basil, finished with lemon and topped with burrata, silky, fresh and comforting with a rich, melty center.
🍽️ Servings: 2
Ingredients
- 75 g rigatoni
- 5 g neutral oil
- 2.5 g butter
- 2.5 g garlic
- 37.5 g spinach
- 12.5 g cream cheese
- 5 g parmesan cheese
- 2.5 g lemon juice
- 1 g lemon zest
- 50 g pasta water
- 10 g basil leaves (for the sauce)
- 3 basil leaves (for garnish)
- 1 burrata balls
Instructions
- Bring a pot of well salted water to a boil and cook the rigatoni until al dente. Reserve 50 g of pasta water before draining.
- Heat oil and butter in a pan over medium heat until gently sizzling.
- Add finely chopped garlic and cook for about 30 seconds without letting it brown.
- Add the spinach and cook for about 1 minute until fully wilted and slightly concentrated.
- Transfer the contents of the pan to a blender while still warm.
- Add cream cheese, parmesan cheese, lemon juice, lemon zest, basil, and pasta water.
- Blend until very smooth and glossy, adding a little more pasta water if needed to reach a lightly fluid consistency.
- Pour the sauce back into the pan and bring it to a gentle simmer.
- Add the cooked rigatoni and toss over medium heat until the sauce fully coats the pasta and becomes silky.
- Turn off the heat and let it sit for about 30 seconds to stabilize the sauce.
- Plate the pasta and place the burrata on top.
- Finish with thinly sliced basil leaves right.
Tips & More Info
Why blend the sauce while still warm?
Warm ingredients emulsify much more easily, creating a smoother and more cohesive sauce. The heat helps the cream cheese and parmesan melt seamlessly into the greens, giving you that glossy, velvety finish instead of a grainy texture.
How does pasta shape affect the final result?
Rigatoni holds onto the sauce inside its tubes and along its ridges, which makes every bite more flavorful. A smooth pasta would not capture the sauce in the same way, so the dish would feel less rich and coated.
How to make it lighter without losing texture?
Reduce the cream cheese slightly and rely more on pasta water to build the sauce. This keeps it silky but shifts the focus toward the fresh spinach and herbs, making the dish feel cleaner and less heavy.