Basil & burrata spaghetti

Burrata is one of my favourite cheeses, it’s sooooooo good. I mean look at it!


We don’t eat pasta all that often at our house anymore, and when we do, we often look for noodle alternatives (like zucchini, or spaghetti squash) and simple ingredients like lemon, a cheese, and fresh herbs.

I was grocery shopping the other day and found these beautiful looking black bean spaghetti noodles from Explore Cuisine, (you can check out my review of the noodles by clicking on the link).  I thought the black would go perfectly well with the beautiful burrata above, a little fresh lemon and herbs.


So I came up with this very simple, fresh burrata & basil pasta for our dinner.

YIELD – 4-6 servings


  • 200g of black bean spaghetti noodles ( I used Explore Cuisine)
  • 250g of fresh burrata* (I used Bella Casara)
  • 3-4 oz. arugula
  • 1/4 cup roughly chopped basil
  • 1 tsp. dried red chilies (+ 1/2 tsp. to sprinkle on top before serving)
  • Juice from 2 lemons
  • Zest from 1 lemon
  • 1/4 cup olive oil
  • 1/2 tsp. salt
  • 1/4 tsp. pepper


*I used burrata for this recipe, but it can be very expensive.  The brand I used is reasonable, but there are many alternatives that may be a bit cheaper.  You can substitute a fresh mozzarella (Zerto has a great one), you could do bocconcini, or you could even do ricotta.  So don’t stress too much if you can’t find or don’t want to spend the money on the exact cheese – have a little fun with it!



  1. Bring water to a boil in a large pot and drop the noodles in.  Let cook for about 4 min. (if you’re using these particular noodles, otherwise according to the package directions).
  2. Once the noodles are done boiling, turn off the element, drain noodles, rinse for a couple of seconds with cold water and pour back into pot.  Add pot to same element (but do not turn it on).
  3. Pour in the olive oil, and fresh lemon juice and toss the noodles to coat.  Break open the burrata (if you haven’t already done so) and pour in the more creamy parts, then shred the rest of it over top leaving a few pieces aside to place on top before serving.
  4. Add in the arugula, basil, chilies, salt and pepper and toss until all ingredients are combined.
  5. Portion out into separate bowls, top with shredded burrata and sprinkle with dried red chilis.  Grate lemon zest over each dish and serve.











I hope you get an opportunity to make this pasta and definitely try it out with a gluten-free noodle alternative if you want to be a little healthier.  If not, go for regular old spaghetti noodles – it will be amazing!

Till the next recipe.


Kristen xo

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