Creamy Lemon Pepper Burrata Pasta might just be your new favorite pasta recipe! Tender bites of pasta are made delicious with burrata, fresh basil and garlic all served up in the most amazing lemon pepper sauce. The best part? This impressive pasta dish is SO easy and comes together in under 30 minutes!
Creamy pasta dishes are always a big yes in my kitchen! After all, is there really anything more comforting than pasta tossed in a decadent cream sauce? I don’t think so. What’s really great about this burrata pasta recipe is that the fresh lemon pepper flavor makes it not quite so heavy as some other creamy pasta recipes! Plus, the addition of burrata places this easy pasta recipe a step above the rest. It’s such a milky, buttery cheese that beautifully compliments the other ingredients in the mix.
What Else Can I Add to Burrata Pasta?
You can include peas, chopped asparagus or spinach! Just be sure to toss it in before you add the pasta to the dish. You can also add fresh diced tomatoes, pine nuts, broccoli, walnuts, parmesan cheese, and olive oil. The sky’s the limit here! Get creative and be sure to comment what additions you tossed into this versatile pasta.
How to Make Creamy Lemon Pepper Burrata Pasta
Cook the pasta. Cook the pasta in salted water according to package instructions. To save a little time, cook the pasta while completing the following instructions. Be sure to reserve a cup of pasta water once it’s been drained.
1. Make a roux. This is the base of the sauce! Melt butter in a skillet over medium heat. Add flour and keep stirring until the flour is cooked out.
2. Make it flavorful. Add the garlic, lemon pepper, and salt to the skillet. Stir for 2-3 minutes.
3. Finish the sauce. Add the vegetable broth, lemon zest, and lemon juice to the skillet. Stir for 2-3 minutes or until smooth and creamy. Stir in the heavy cream for about 5 minutes until thickened.
4. Add the pasta pasta water. Stir the cooked pasta and pasta water into the sauce. Stir in just enough water to get the desired consistency. Add the final touches. Remove the skillet from the heat. Add the burrata, black pepper, and basil.
Storing Lemon Pepper Pasta
You can store your leftovers in an airtight container in the fridge for about 2-3 days. When reheating, add some milk or heavy cream along with a squeeze of lemon juice and a sprinkle of lemon pepper. When pasta is flavored with lemon, the leftovers will not have as strong of a lemon flavor as when it was first made. Also, white pasta will dry out when refrigerated so you will need to add moisture as you heat it back up.
Ingredient Notes for Creamy Lemon Pepper Burrata Pasta
Pasta – Any shape of pasta will work! Use your favorite.
Garlic – For the very best flavor and aroma, be sure to use fresh garlic, not the pre-minced stuff.
Lemon Pepper – Try to use lemon pepper that has no salt in it.
Vegetable Broth – Low-sodium vegetable broth is preferred.
Lemon – You’ll need the freshly squeezed zest and juice from one lemon. Make sure it’s nice and soft so you really get the most juice out of it.
Heavy Cream – This is the key to achieving that rich, thick, creamy sauce. I don’t recommend swapping it with any other dairy ingredient!
Creamy Lemon Pepper Burrata Pasta
- 8 Ounces Uncooked Pasta
- 1 Tablespoon Salt
- 3 Tablespoons Unsalted Butter
- 3 Tablespoons All Purpose Flour
- 3 Garlic Cloves minced
- 1 teaspoon Unsalted Lemon Pepper
- 1/2 teaspoon Salt
- 1/2 Cup Low Sodium Vegetable Broth
- Zest From One Lemon
- Juice From One Lemon
- 1 1/2 Cups Heavy Cream
- 4 Ounce Burrata Ball
- 1 Tablespoon Black Ground Pepper
- 10 Basil Leaves Optional
- Boil the pasta according to the directions. Add 1 tablespoon of salt to the boiling water. While the pasta is cooking continue with the below steps.
- To a large skillet add the butter and flour over medium heat. Stir for 3 minutes or until the flour is cooked out.
- Add garlic, lemon pepper, and salt to the skillet. Stir for 2-3 minutes or until the garlic is fragrant.
- Add vegetable broth, lemon zest, and lemon juice to the skillet. Stir for 2-3 minutes or until the flour mixture is smooth and creamy.
- Over low heat add the heavy cream to the skillet. Stir for 5 minutes or until smooth and thick.
- Taste the sauce to see if you need more lemon pepper or salt.
- Drain the pasta and keep 1 cup of pasta water off to the side.
- Add the pasta to the skillet and stir until fully coated and heated through. Add a ¼ cup of pasta water at a time to the pasta until you have the consistency of the sauce that you like.
- Remove the skillet from the heat.
- Top with the burrata, lots of black pepper, and fresh basil leaves.
- You can cut the burrata so each serving will have some cheese.
- Serve immediately.
Nutrition information is automatically calculated, so should only be used as an approximation.