Corn, Rice, and Quinoa Pasta with Tomato Sauce and Burrata


Enjoy this Tomato Sauce dish, you can use linguine or our protein spaghetti pasta as well! This recipe is a crowd-pleaser and can be easily customized to your taste. You can add more vegetables like spinach, zucchini or mushrooms. You can also substitute the burrata cheese with mozzarella cheese or feta cheese. This dish is perfect for any occasion and will definitely leave you wanting more!

This was created by Elisabeth Michaels @zazachef_cook.eat.repeat


Tomato Sauce
¼ cup butter
1 ½ cups yellow onion, diced
2 tsp garlic, minced.
3 cans (14 ½ oz each) whole plum tomatoes, crushed.
½ cup reserved meatball pan drippings
1 tsp crushed red pepper flakes.
Salt to taste

Roasted Tomatoes
1.5 lb cherry tomatoes
2 garlic gloves, crushed
Avocado oil spray

1 box Ancient Harvest Corn, Rice, and Quinoa Spaghetti Pasta
1-2 burrata, drained and at room temperature.
Fresh parmesan grated and fresh basil to taste.


Preheat the oven to 425 degrees.

Sauté the onion in butter.
Stir in the garlic, add and simmer the tomatoes, crushed red pepper flakes. Salt to taste.
Cook for an hour if possible.

Roasted Tomatoes
In the meantime, grease a baking sheet with the avocado oil spray, add the tomatoes and garlic, salt and pepper, and bake for 20 minutes. Discard the garlic and set the tomatoes aside.

Cook the pasta according to the packaging. Drain the pasta and add them to the sauce and mix well. Pour the sauce and pasta on a serving dish and add the roasted tomatoes and the burrata (cut in smaller chunks), add parmesan and basil for decoration, and serve immediately.