Spicy Veggie Pasta with Burrata

Welcome to a delightful journey into the world of anti-inflammatory eating with our “Spicy Veggie Pasta with Burrata” recipe. This dish is not just a feast for your taste buds but also a bounty of health benefits, all wrapped up in one delicious meal. Let’s dive into why this recipe should be your go-to for a nutritious, satisfying dinner.

Why This Pasta is a Game-Changer

Brahmi Pasta: A Healthful Twist

Starting with the base, we’ve chosen Brahmi pasta, renowned for its higher protein and fiber content. Unlike regular pasta, Brahmi is a friend to your gut, aiding digestion and keeping you fuller for longer. It’s an excellent choice for maintaining a healthy gut flora.

Olive Oil: Liquid Gold

Olive oil, a cornerstone of healthy cooking, brings heart-healthy fats into our dish. Its anti-inflammatory properties are well-documented, making it not just a culinary delight but also a boon for your health.

Green Beans and Eggplant: Veggie Powerhouses

Green beans add crunch and a dose of antioxidants, which combat free radicals and support overall health. Eggplant, with its fiber and range of nutrients, contributes to heart health and blood sugar control.

Tomato Puree: Lycopene Rich

Tomato puree isn’t just about deep flavor. It’s packed with lycopene, an antioxidant known for its anti-inflammatory effects and potential to reduce the risk of certain diseases.

Season with Care

Dried oregano adds more than just flavor—it’s known for its antibacterial properties. Sea salt, used sparingly, enhances the dish’s flavors without overwhelming it. And for those who like a bit of heat, red pepper flakes are adjustable to taste, boosting metabolism and contributing to the dish’s anti-inflammatory benefits.

Burrata Cheese: Creamy Goodness

The star finish, burrata cheese, introduces a creamy, luxurious texture that pairs beautifully with the spicy, vegetable-packed pasta. While cheese is often indulged in moderation, burrata brings calcium and protein to the dish, rounding out its nutritional profile.

Serving Up Good Health

This “Spicy Veggie Pasta with Burrata” is more than just a meal; it’s a celebration of ingredients that love you back. Each element has been chosen not only for its flavor but also for its contribution to your health. From aiding digestion to fighting inflammation and boosting heart health, this dish is a testament to the power of food as medicine.

Ready in No Time

Whether you’re a seasoned cook or new to the kitchen, this recipe is straightforward and forgiving. It’s perfect for busy weeknights when you need a quick yet healthy meal that doesn’t skimp on flavor.

So, why not treat yourself and your loved ones to this nutritious, flavorful pasta dish tonight? It’s a delightful way to nourish your body, satisfy your cravings, and introduce more anti-inflammatory foods into your diet. Your body (and your taste buds) will thank you!

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Ingredient Lists:

Penne Pasta (I use Brahmi pasta, higher in protein and fiber, and easier for gut health)
Shallots
Garlic cloves
Olive Oil
Green Beans
Eggplant
Organic Tomato Puree
Dried Oregano
Sea Salt
Crushed Red Pepper
Black Pepper
Burrata Cheese
Fresh Herbs (like basil or parsley)

Spicy Veggie Pasta with Burrata

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Prep Time 15

Cook Time 20

Course Dinner, Gluten Free, Lunch, One-pot Meal

Servings 4 people

Ingredients

8 oz Penne Pasta (I use Brahmi pasta, higher in protein and fiber, and easier for gut health)
2 finely chopped Shallots
3 minced Garlic cloves
2 tablespoons Olive Oil
1 cup trimmed and halved Green Beans
1 small cubed Eggplant
1 cup Organic Tomato Puree
1 teaspoon Dried Oregano
½ teaspoon Sea Salt
¼ teaspoon Crushed Red Pepper (adjust to taste)
¼ teaspoon Black Pepper
4 oz torn Burrata Cheese

Optional

A handful of Fresh Herbs (like basil or parsley) for garnish

Instructions

Cook the Pasta: Bring a large pot of salted water to a boil. Add the penne pasta and cook according to package instructions until al dente. Reserve 1 cup of pasta water before draining.
Sauté Vegetables: While the pasta cooks, heat olive oil in a large skillet over medium heat. Add the garlic and shallots, and sauté until fragrant and translucent. Add the chopped eggplant and green beans. Pour in about half of the reserved pasta water, cover, and let the vegetables steam for about 5-7 minutes, or until they begin to soften.
Simmer with Tomato Puree: Uncover and stir in the tomato puree, dried oregano, sea salt, crushed red pepper, and black pepper. Let the sauce simmer for another 5 minutes, allowing the flavors to meld.
Combine Pasta and Sauce: Add the cooked, drained pasta to the skillet with the vegetable and tomato mixture. Toss well to coat the pasta evenly. If the sauce is too thick, add more reserved pasta water to reach desired consistency.
Serve with Burrata: Transfer the pasta to serving bowls. Top each serving with torn burrata cheese and, if using, sprinkle with fresh herbs for an added burst of flavor.