One-Pot Lentil Pasta with Burst Cherry Tomatoes and Burrata

This One-Pot Lentil Pasta with Burst Cherry Tomatoes and Burrata is a luxurious, restaurant-quality dish ready in just 30 minutes using only one pot. Packed with tender lentils, sweet roasted cherry tomatoes, al dente pasta and creamy burrata cheese, this vegetarian pasta is perfect for easy weeknight dinners and impressive enough for guests.

What Makes This Easy Pasta Recipe Special

This pasta is incredibly easy with everything cooking in one pot, meaning minimal cleanup and maximum flavor. The pasta cooks directly in the sauce, absorbing all the delicious flavors as it goes.

The burst cherry tomatoes are what make this truly special. When roasted until they burst, cherry tomatoes release their sweet juices and caramelize slightly, creating a naturally sweet, tangy sauce that’s way better than anything from a jar. The jammy tomatoes coat every strand of pasta beautifully.

The burrata is pure luxury. This ultra-creamy Italian cheese has a soft, stretchy mozzarella shell filled with cream and soft curds. When torn open over the hot pasta, it melts into silky pools of richness that mix with the tomatoes to create an irresistible sauce.

Nutritionally, this healthy vegetarian pasta delivers. Lentils add plant-based protein to keep you satisfied and tons of fiber that’s great for digestion, making this especially good to eat at dinner when you want something hearty but not too heavy. They turn simple pasta into a balanced meal.

This dish is ready in 30 minutes, making it perfect for busy weeknights when you want something special but don’t have hours to spend in the kitchen.

Using a quality large skillet or braiser with high sides is essential for this one-pot pasta. You need enough room for the pasta, lentils and tomatoes to cook together without overflowing.

Ingredients

You’ll need pasta, cooked lentils, cherry tomatoes, burrata cheese and fresh basil. Simple ingredients that create something spectacular.

For the Pasta:

• 12 oz (340g) pasta (spaghetti, linguine or penne)
• 1½ cups cooked lentils (green or brown)
• 3 cups cherry tomatoes, halved
• 4 cloves garlic, thinly sliced
• 3 cups vegetable broth
• ¼ cup olive oil
• ½ teaspoon red pepper flakes
• Salt and black pepper to taste
• 1 teaspoon dried oregano

For Finishing:

• 8 oz (225g) burrata cheese (1-2 balls)
• Fresh basil leaves
• Extra virgin olive oil for drizzling
• Grated Parmesan (optional)
• Fresh cracked black pepper

How to Make This One-Pot Vegetarian Pasta

1. Heat the olive oil in a large, deep skillet or braiser over medium-high heat.
2. Add the halved cherry tomatoes cut-side down and cook undisturbed for 3-4 minutes until they start to blister and char slightly.
3. Add the sliced garlic and red pepper flakes. Cook for 1 minute, stirring, until fragrant.
4. Add the dried oregano, cooked lentils and vegetable broth. Bring to a boil.
5. Add the uncooked pasta, pushing it down into the liquid. Make sure it’s mostly submerged.
6. Cook according to the pasta package directions, stirring occasionally to prevent sticking, usually 10-12 minutes. The pasta will absorb the liquid as it cooks.
7. If the pasta seems dry before it’s fully cooked, add ½ cup more broth or water at a time.
8. When the pasta is al dente and most of the liquid has been absorbed, remove from heat.
9. Season generously with salt and black pepper. The sauce should be slightly saucy but not soupy.
10. Tear the burrata into large chunks and place on top of the hot pasta. Let it sit for 1 minute to soften and start melting.
11. Tear fresh basil leaves over the top, drizzle with extra virgin olive oil and add fresh cracked black pepper.
12. Serve immediately, stirring the melted burrata into the pasta at the table for maximum effect.

Substitutions and Variations

No burrata? Use fresh mozzarella torn into pieces, ricotta dolloped on top or even goat cheese for tangy creaminess.

Make it vegan by using cashew cream or vegan mozzarella instead of burrata, and add nutritional yeast for cheesy flavor.

Try different lentils like black lentils for a striking color contrast or red lentils for a creamier texture.

Add greens like spinach, arugula or kale during the last 2 minutes of cooking for extra nutrition and color.

Use different tomatoes like grape tomatoes or even canned cherry tomatoes if fresh aren’t available.

Add sun-dried tomatoes along with the cherry tomatoes for extra concentrated tomato flavor.

What to Serve With This Creamy Lentil Pasta

A simple arugula salad with lemon and olive oil cuts through the richness of the creamy pasta perfectly. The peppery greens provide refreshing contrast.

Garlic bread is essential for soaking up every last bit of that tomato-burrata sauce. Brush thick slices with garlic butter and toast until golden.

Roasted vegetables like zucchini, eggplant or asparagus turn this into a more substantial meal while keeping things light and fresh.

A glass of crisp white wine like Pinot Grigio or rosé complements the fresh tomatoes and creamy burrata beautifully.

More Lentil Recipes

Try my rich lentil bolognese with sun-dried tomatoes for another hearty pasta dish with meaty texture and deep flavor.

My red lentil pasta with sun-dried tomato cream sauce is another creamy pasta option with tangy sun-dried tomatoes.

My italian-style lentil meatballs in marinara are perfect for serving over pasta with melted cheese on top.

For soup, check out my italian tuscan lentil soup with parmesan and kale with rustic Italian flavors.

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