In a large pot, heat water until it comes to a boil. Add spaghetti to the water and cook according to the directions on the packaging until al dente. About 8-10 minutes. Remove the spaghetti from heat, drain, and set aside.
While the spaghetti is cooking, in a medium sized pan, add a little bit of olive oil over low to medium heat. Cook garlic, onions, and mushrooms until the mushrooms are tender. Pour the tomato sauce into the pan. Allow the tomato sauce to come to a simmer. Add heavy cream and stir until combined.
Toss the spaghetti in the tomato sauce until every strand is coated in the sauce. Add fresh basil and toss with pasta.
Plate the pasta and top with fresh burrata.
Serve the creamy mushroom tomato pasta with burrata warm.