One-pot pasta with spinach and burrata
This is one of the quickest ways to get a good meal on the table. The pasta cooks in the stock and turns creamy from its own starch. No separate pasta pan, no colander. The burrata goes in at the very end, so the centre stays soft and cool. Fusilli works well because the spirals hold on to the sauce. Penne or rigatoni work too.
- 2 tbsp olive oil
- 3 garlic cloves
1 Finely chop the garlic. Heat the oil in the Dutch oven over medium-high heat and fry the garlic for 1 to 2 minutes. Don't let it brown.
- 250 g fusilli
- 500 ml vegetable stock
2 Add the pasta and stock. Bring to the boil, then turn the heat down low and simmer gently for 10 to 12 minutes. Stir often and make sure the sauce doesn't dry out.
- 100 g fresh spinach
- 100 ml whipping cream
- salt and pepper
3 Add the spinach and stir until it wilts. Pour in the cream and let it reduce for 1 to 2 minutes. Season with salt and pepper.
- 1 burrata (125 g)
4 Take the pan off the heat. Place the whole burrata in the middle of the pan and let it rest for 1 minute.
- 30 g Parmesan
- 1 tsp chilli flakes
- handful of fresh basil
- drizzle of olive oil
5 Tear the burrata open at the table. Grate the Parmesan over the top. Finish with chilli flakes, basil and a good drizzle of olive oil. Serve straight away.
Ingredients
Step 1
- 2 tbsp olive oil
- 3 garlic cloves
Step 2
- 250 g fusilli
- 500 ml vegetable stock
Step 3
- 100 g fresh spinach
- 100 ml whipping cream
- salt and pepper
Step 4
- 1 burrata (125 g)
Step 5
- 30 g Parmesan
- 1 tsp chilli flakes
- handful of fresh basil
- drizzle of olive oil
Method
- 1 Finely chop the garlic. Heat the oil in the Dutch oven over medium-high heat and fry the garlic for 1 to 2 minutes. Don't let it brown.
- 2 Add the pasta and stock. Bring to the boil, then turn the heat down low and simmer gently for 10 to 12 minutes. Stir often and make sure the sauce doesn't dry out.
- 3 Add the spinach and stir until it wilts. Pour in the cream and let it reduce for 1 to 2 minutes. Season with salt and pepper.
- 4 Take the pan off the heat. Place the whole burrata in the middle of the pan and let it rest for 1 minute.
- 5 Tear the burrata open at the table. Grate the Parmesan over the top. Finish with chilli flakes, basil and a good drizzle of olive oil. Serve straight away.
