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Sustainable and Vegan Lifestyle influencer shares her trip to Venezia!

Burrata Rigatoni



Sustainable and Vegan Lifestyle influencer shares her secret recipe for the Perfect vegan Burrata-Rigatoni!!

Hope you enjoyed my Venezia style Burrata recipe! Today I came with a new recipe the vegan burrata rigatoni

As I mentioned, I can’t really remember what we order in that cute little ristorante in Venezia apart form the burrata. So I put up this simple recipe with a few things I had in my pantry that enhanced the burrata flavor. It’s ideal for those days when you’re craving a fresh pasta dish, but don’t feel like heading to the store! This recipe will only take you about 30 min, the most, it’s mostly the time the pasta needs to cook.

From now to then, I like taking a look at my panty, cleaning it up from things I should be using, and discovering forgotten gems that could spice up my dishes. I love creating new dishes with them!

In this case, where the sun-dried tomatoes. I bought it for a recipe I did a while ago, and I had some spear ones, and funny enough, they pair perfectly well with the burrata!

Hope you enjoy this new vegan burrata rigatoni recipe as much as I did! And keep sending me your dishes! I love to see how gorgeous they look!


Sustainable and Vegan Lifestyle influencer shares her secret recipe for the Perfect vegan Burrata-Rigatoni!!

Burrata Rigatoni

Vegan burrata recipe.
Prep Time: 10 minutes
Cook Time: 18 minutes
Total Time: 28 minutes
Main Course
Calories 518
Cost $15


  • 18 oz rigatoni
  • 1 tbsp Extra-virgin olive oil
  • 8 oz oil pack sun-dried tomatoes finely chopped
  • 2 garlic cloves minced
  • 1 tsp dried oregano
  • 1/2 tsp red pepper flakes crushed
  • 1/2 cup basil chopped
  • 2 tbsp tomato sauce
  • 1 pinch black pepper freshly grounded
  • 8 oz burrata cheese from last recipe
  • 1 pinch Pink Himalayan Salt


  • Bring a large pot of filtered water to a boil and cook the pasta according to package directions until al dente.
  • Meanwhile, heat a large skillet over medium heat. When heated, add a teaspoon of EVOO, the garlic, dried oregano, crushed red pepper flakes, and 1/4 cup basil.
  • Cook 2-3 minutes, until the garlic is fragrant, and add the tomato paste, cook another minute.
  • Stir in 3/4 cup of vegetable stock and bring to a simmer.
  • Add the sun-dried tomatoes and pasta, tossing to coat. Stir in a pinch of pepper. Cook until warmed through, 1-2 minutes.
  • Remove from the heat and add the remaining 1/4 cup basil.
  • Serve in pasta bowls and top each with burrata.


Sodium: 134mgCalcium: 249mgVitamin C: 39mgVitamin A: 941IUSugar: 3gFiber: 5gPotassium: 815mgCholesterol: 27mgCalories: 518kcalSaturated Fat: 7gFat: 19gProtein: 20gCarbohydrates: 74gIron: 2mg
Tried this recipe? Share it with us!Mention @sanzas_kitchen or tag #eatwithsanza!


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