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Veggie Pasta with Burrata and Basil

Veggie Pasta with Burrata and Basil


  • Extra virgin olive oil, for drizzling
  • 1 yellow onion, diced
  • 2 medium zucchinis, halved and cut into ½ inch thick half-moons
  • 2 medium yellow squash, halved and cut into ½ inch thick half-moons
  • 2 Chinese eggplants, ¼ inch dice
  • ½ cup dry white wine
  • Salt and pepper, to taste
  • 5 medium sized tomatoes on the vine, chopped
  • 2 tbsp. tomato paste
  • 4 garlic cloves, grated
  • 1 pound rigatoni
  • ½ cup reserved pasta water
  • ¾ cup packed basil leaves
  • 2 balls burrata cheese


  1. Bring a large skillet up to heat over medium high. Drizzle in a little EVOO. Add in the onion and cook for 3-5 minutes or until translucent. Working in batches, add in the zucchini, yellow squash and eggplant, pausing in between batches to allow the veggies to brown and soften.

  2. Deglaze the pan with white wine making sure to scrape up the brown bits. Season with salt and pepper. Add in the tomatoes, tomato paste and garlic. Cook until the tomatoes break down into a sauce, about 20-25 minutes, on medium low.

  3. Bring a large stock pot of water to boil. Season with salt. Cook the rigatoni per the package directions until al dente.

  4. Once the tomatoes and veggies have cooked down into a sauce, stir in the basil. Add in ½ cup of the pasta water as well as the cooked pasta. Stir together and taste for seasoning.

  5. To serve, scoop some of the veggies and pasta into a bowl and top with a few chunks of torn burrata. Serve hot.

    Recipe Courtesy of Megan Mitchell

    As Seen on Tastemade, watch me make it here!

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©2017 Megan Mitchell