This dish is a comforting, dairy-free twist on a classic pasta night favorite. Fire-roasted tomatoes and fresh basil create a rich, smoky-sweet sauce that’s elevated with a velvety Panacheeza blend. Tossed with perfectly cooked pasta and finished with creamy Panacheeza Burrata, every bite is indulgent yet wholesome. Quick enough for a weeknight dinner but impressive enough for guests, this recipe is all about bringing cozy, restaurant-quality flavor to your table in under an hour.
Ingredients
1/2 Tbsp olive oil
1 pound pasta
1 cup white onion, chopped
2 garlic cloves, chopped
1 tsp salt
28 oz can of fire roasted tomatoes
2-3 basil sprigs, stems removed
1 cup Panacheeza
1.5 cup pasta water
2 Panacheeza Burrata balls
Directions
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Cook pasta in salted water according to package directions.
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When pasta is almost done cooking, sauté onion in olive oil until soft. Add in the garlic, cooking for another minute or two.
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Deglaze the pan with a splash of pasta water.
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Pour 1.5 cups of pasta water into a blending cup and add Panacheeza. Blend until smooth.
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Add canned tomatoes and fresh basil to the saucepan. Use an immersion blender to blend the sauce. Note * make sure your pan is deep enough so it does not splash when blending! This can also be done in a blender.
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Add salt and the Panacheeza sauce into the tomato sauce and blend again. Give the sauce a taste and season with salt and pepper.
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Drain pasta and add to the saucepan.
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Stir all ingredients together until well combined.
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Place 4 generous chunks of Burrata in a saucepan and let sit for a few moments to let it gets creamy.
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Serve immediately and enjoy!
