Burrata Pasta with Roasted Tomatoes, Fresh Basil & Sweet Corn

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There’s something incredibly comforting about a bowl of pasta that feels both luxurious and fresh. This Burrata Pasta with Roasted Tomatoes, Fresh Basil & Sweet Corn is exactly that kind of meal — creamy, vibrant, and bursting with flavor from simple ingredients. I remember the first time I threw this dish together after a weekend farmer’s market trip; I had no plan, just a bag full of sweet corn, vine-ripened cherry tomatoes, a bunch of fragrant basil, and the creamiest ball of burrata calling my name.

Since then, this has become my go-to when I want something that looks impressive but requires minimal effort. The tomatoes roast until they’re caramelized and juicy, the corn adds pops of sweetness, and when that creamy burrata hits the warm pasta… it’s magic. It’s the kind of meal that makes you feel like you’re dining al fresco on an Italian hillside — even if you’re just at your kitchen table with a glass of wine and a big fork.

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Why You’ll Love This Burrata Pasta with Roasted Tomatoes, Fresh Basil & Sweet Corn

This pasta checks all the right boxes. It’s fast, it’s fresh, and it’s full of flavor. The creamy burrata melts slightly into the pasta for the ultimate sauce — no need for heavy cream or complicated reductions. It’s also a stunning dish to serve for guests, with its colorful medley of golden corn, glossy cherry tomatoes, and fresh green basil leaves.

Whether you’re in need of a quick weeknight dinner or something to impress friends on a summer evening, this pasta delivers every single time.

What Type of Pasta Works Best for Burrata Pasta with Roasted Tomatoes, Fresh Basil & Sweet Corn?

I usually go for spaghetti or linguine when making this dish because they hold the creamy burrata beautifully and tangle well with the roasted tomatoes and corn. That said, this recipe is incredibly flexible. Short pasta like penne or rigatoni work great too, especially if you love bites with plenty of sauce and toppings clinging to the pasta. Just be sure to cook the pasta al dente so it doesn’t get lost in the creaminess.

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Options for Substitutions

This recipe is very forgiving, so you can easily make it your own. Here are some great swaps depending on what you have on hand:

• Burrata Substitute: If you can’t find burrata, try fresh mozzarella or even a dollop of ricotta for a similar creamy element.
• Corn Options: Fresh sweet corn is best, but frozen corn (thawed and drained) works in a pinch. You can even use grilled corn for a smoky touch.
• Tomatoes: Cherry or grape tomatoes are ideal, but diced Roma tomatoes or heirlooms will also do the job — just roast them until they blister and release their juices.
• Basil Alternatives: No fresh basil? Use baby arugula, spinach, or a sprinkle of dried Italian herbs to keep the flavor going.
• Gluten-Free? Swap out regular pasta for your favorite gluten-free brand. This dish is naturally vegetarian, too!

Whether you’re working with pantry staples or fresh garden picks, this pasta adapts to what you’ve got — and still tastes like a dream.

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Ingredients for This Burrata Pasta with Roasted Tomatoes, Fresh Basil & Sweet Corn

• Spaghetti or Linguine
  The base of the dish — choose a pasta that holds the creamy burrata and tangles well with the roasted veggies.
• Cherry Tomatoes
  These burst with sweetness when roasted, adding juicy flavor and a beautiful pop of color.
• Fresh Sweet Corn
  Adds a touch of natural sweetness and a crisp, juicy texture that pairs perfectly with the creamy burrata.
• Burrata Cheese
  The star of the dish. Once it hits the warm pasta, it breaks open and creates a rich, silky sauce.
• Fresh Basil Leaves
  Brings a bright, herbal contrast to the creaminess and enhances the summery feel.
• Olive Oil
  Helps roast the tomatoes and corn, and adds richness to the final dish.
• Garlic (minced or sliced)
  Infuses the olive oil and gives a deeper layer of flavor to the roasted components.
• Salt & Black Pepper
  Essential for seasoning each element, especially highlighting the sweetness of the corn and tomatoes.
• Parmesan Cheese (optional)
  Adds a savory, nutty finish that elevates the creaminess without overpowering the burrata.

Every ingredient plays its role — from the softness of the pasta to the creaminess of burrata and the sweetness of the roasted vegetables, it’s a perfect balance in one bowl.

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Step 1: Roast the Tomatoes and Corn

Preheat your oven to 400°F (200°C). On a baking sheet, toss cherry tomatoes and corn kernels with olive oil, minced garlic, salt, and pepper. Roast for about 20–25 minutes, until the tomatoes blister and the corn starts to caramelize at the edges.

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Step 2: Cook the Pasta

While the veggies are roasting, bring a large pot of salted water to a boil. Cook your spaghetti or linguine according to the package instructions until al dente. Reserve about ½ cup of pasta water, then drain the rest.

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Step 3: Combine Everything

Return the cooked pasta to the pot or a large bowl. Add the roasted tomato and corn mixture along with a splash of reserved pasta water to loosen everything up. Toss gently to coat the pasta in the flavorful juices and olive oil.

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Step 4: Plate and Add Burrata

Divide the pasta among serving plates or bowls. Tear the burrata and place a generous portion on top of each serving. Let it sit for a minute or two to gently melt into the warm pasta.

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Step 5: Finish with Basil and Extras

Top with fresh basil leaves, a drizzle of olive oil, freshly cracked black pepper, and grated parmesan if desired. Serve immediately while the burrata is soft and luscious.

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How Long to Cook the Burrata Pasta with Roasted Tomatoes, Fresh Basil & Sweet Corn

This is one of those wonderfully quick recipes that feels like it took longer than it did. Here’s the breakdown:

• Roasting time: 20–25 minutes for the tomatoes and corn
• Pasta cooking time: 8–10 minutes (depending on the type you use)
• Assembly: 5 minutes or less

In total, you’re looking at around 30–35 minutes from start to finish — making it perfect for a weeknight dinner or an easy weekend lunch.

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Tips for Perfect Burrata Pasta with Roasted Tomatoes, Fresh Basil & Sweet Corn

• Use high-quality burrata: Since it’s the star, try to find burrata that’s fresh and creamy — it makes all the difference.
• Don’t overcook the tomatoes: You want them to blister and soften, not completely collapse. Keep an eye on them after the 20-minute mark.
• Salt your pasta water well: This is your first layer of seasoning — don’t skip it. It enhances the overall flavor of the dish.
• Reserve some pasta water: A splash helps emulsify the olive oil and juices into a silky coating for the noodles.
• Tear the burrata, don’t slice it: Tearing helps it melt more naturally into the pasta.
• Serve immediately: Burrata is best when it’s slightly melty and creamy — don’t let it sit too long or the texture can get gummy.
• Add fresh basil last: This preserves its vibrant flavor and color. You want it bright and aromatic, not wilted.

These little steps elevate a simple pasta dish into something truly special.

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Watch Out for These Mistakes While Cooking

Even though this dish is super simple, there are a few easy mistakes that can dull its magic. Here’s what to watch out for:

• Using cold burrata straight from the fridge
  Burrata is best when it’s closer to room temperature. Let it sit out while you roast the veggies and cook the pasta so it melts beautifully into the dish.
• Skipping the pasta water
  That starchy water is key for helping the roasted juices and oil cling to the pasta and create a silky, flavorful coating.
• Overcrowding the baking sheet
  If the tomatoes and corn are too close together, they’ll steam instead of roast. Use a large sheet pan or split them between two if needed.
• Forgetting to season in layers
  Season the pasta water, season the roasting veggies, and taste the final dish before serving — it makes every bite more balanced.
• Adding burrata too early
  Don’t toss burrata with hot pasta in the pot. Tear it and place it on top just before serving so it melts gently and maintains its creamy core.

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What to Serve With Burrata Pasta with Roasted Tomatoes, Fresh Basil & Sweet Corn?

This pasta is satisfying on its own but pairs beautifully with a few simple sides if you’re building a larger meal.

Crusty Garlic Bread

Perfect for soaking up any creamy burrata and roasted tomato juices left on the plate.

Arugula Salad with Lemon Vinaigrette

Peppery greens with a bright citrus dressing contrast the richness of the burrata and balance the sweetness of the corn.

Chilled White Wine

A crisp Sauvignon Blanc or Pinot Grigio complements the freshness of the tomatoes and basil.

Roasted Asparagus or Zucchini

Lightly seasoned and roasted veggies keep the summery theme going and add another texture to your meal.

Lemon-Herb Grilled Chicken

If you want to add protein, a simple grilled chicken breast with lemon and herbs works wonderfully without overpowering the pasta.

Marinated Olives or Antipasto

Serve as a starter or on the side — salty olives, artichokes, and roasted peppers make a flavorful companion.

Sparkling Water with Citrus

A refreshing, non-alcoholic pairing that cleanses the palate and enhances the brightness of the dish.

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Storage Instructions

While this pasta is best enjoyed fresh (because burrata is at its creamiest just after serving), you can store leftovers with a few adjustments:

• Refrigerate: Store leftovers in an airtight container for up to 2 days. If possible, store the burrata separately and add it fresh when reheating.
• Reheat Gently: Warm the pasta in a pan over low heat with a splash of water or olive oil. Avoid the microwave if you can — it can make the burrata rubbery.
• Don’t Freeze: This dish isn’t freezer-friendly. The tomatoes and burrata don’t thaw well and lose their texture completely.

If you plan to make it ahead, consider prepping the roasted tomatoes and corn separately and cooking the pasta and assembling everything just before serving.

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Estimated Nutrition (Per Serving, Based on 4 Servings)

Please note these are general estimates and may vary based on portion size and specific ingredients used:

• Calories: ~520 kcal
• Protein: 17g
• Fat: 22g
• Saturated Fat: 10g
• Carbohydrates: 58g
• Fiber: 4g
• Sugar: 7g
• Cholesterol: 40mg
• Sodium: 280mg
• Unsaturated Fat: 10g
• Trans Fat: 0g

This dish offers a nice balance of carbs and healthy fats with a boost of protein from the burrata. It’s hearty, but doesn’t feel heavy — ideal for a satisfying yet fresh meal.

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Frequently Asked Questions

Can I make this burrata pasta ahead of time?

It’s best served fresh, but you can roast the tomatoes and corn in advance. Cook the pasta and assemble everything right before serving to keep the burrata creamy and luscious.

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Can I use frozen corn instead of fresh?

Yes! Just make sure it’s thawed and drained well. Spread it out on the sheet pan with the tomatoes and roast as directed — it’ll still caramelize beautifully.

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Is there a vegan version of this recipe?

You can substitute the burrata with a plant-based cheese alternative, or use a cashew cream sauce. Also, skip the parmesan or use vegan cheese shreds. The rest of the ingredients are naturally vegan.

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What’s the best way to warm up leftovers?

Reheat the pasta in a pan with a splash of water or olive oil over low heat. If you have extra burrata, add it fresh after reheating for the best texture.

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Can I add protein to this dish?

Absolutely! Grilled chicken, shrimp, or even crispy chickpeas are great additions if you want a more protein-rich meal.

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Do I need to peel the tomatoes first?

Nope — the skin helps them roast and blister nicely. Once roasted, the tomatoes become soft and sweet, and the skins add a nice texture.

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What pasta shapes work best besides spaghetti?

Try rigatoni, penne, fusilli, or even orecchiette. The key is using a shape that can either wrap around the ingredients or hold them well in every bite.

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Is this recipe good for meal prep?

It’s not ideal for long-term meal prep since burrata doesn’t store well once mixed, but you can prep components ahead (roasted veggies, cooked pasta) and assemble fresh when ready.

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Conclusion

Burrata Pasta with Roasted Tomatoes, Fresh Basil & Sweet Corn is one of those effortless meals that brings together comfort, color, and serious flavor. It’s creamy without being heavy, fresh without being fussy, and always a crowd-pleaser. Whether you’re tossing it together after a busy workday or serving it on a sunny patio with a chilled glass of wine, this pasta is pure joy in a bowl.

Ready to turn your kitchen into an Italian-inspired haven? Let’s get to the printable version next.

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