Creamy Roasted Red Pepper Pasta with Burrata and Herbs Recipe
Introduction
This creamy red pepper pasta combines the rich flavors of roasted red peppers and smooth burrata cheese for a luxurious yet simple meal. With fresh herbs and optional heat from red pepper flakes, it’s a perfect dish to impress any pasta lover.
Ingredients
- 12 ounces pasta (your choice: spaghetti, fettuccine, or penne)
- 2 large red bell peppers, roasted and peeled
- 1 cup heavy cream
- 1 clove garlic, minced
- 1 tablespoon olive oil (for sautéing)
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon red pepper flakes (optional, for heat)
- Fresh basil, for garnish
- Burrata cheese, for topping
- Parmesan cheese, for serving (optional, grate before serving)
Instructions
- Step 1: Preheat your oven to 400°F (200°C). Place the red bell peppers on a baking sheet and roast for 25-30 minutes until charred.
- Step 2: Let the peppers cool, then peel off the skins and remove the seeds.
- Step 3: Boil a large pot of salted water. Add your pasta and cook according to package instructions until al dente. Drain and set aside.
- Step 4: In a blender or food processor, combine the roasted peppers, heavy cream, minced garlic, salt, pepper, and optional red pepper flakes. Blend until smooth.
- Step 5: In a large skillet, heat olive oil over medium heat. Pour in the blended pepper sauce and cook for about 5 minutes, stirring occasionally.
- Step 6: Add the cooked pasta to the skillet with the sauce and toss until well coated.
- Step 7: Remove from heat and transfer the pasta to serving bowls. Top with generous pieces of burrata cheese.
- Step 8: Garnish with fresh basil and, if desired, grate fresh Parmesan cheese over the top before serving.
Tips & Variations
- For a smoky flavor, roast the peppers under the broiler for a few minutes instead of the oven.
- Substitute heavy cream with coconut cream for a dairy-free version.
- Add cooked chicken or sautéed mushrooms for extra protein and texture.
- Use fresh herbs like oregano or thyme alongside basil to enhance the flavor.
Storage
Store any leftover pasta in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over low heat, adding a splash of cream or water to loosen the sauce. Burrata is best served fresh, so add it just before serving rather than storing it with the pasta.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use jarred roasted red peppers instead of fresh?
Yes, jarred roasted red peppers work well and save time. Just drain them well before blending to avoid excess liquid.
What type of pasta works best for this sauce?
Any pasta shape that holds sauce nicely works, such as spaghetti, fettuccine, or penne. Choose your favorite to suit your taste.
Print
Creamy Roasted Red Pepper Pasta with Burrata and Herbs Recipe
- Total Time: 50 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
This creamy red pepper pasta with burrata and fresh herbs is a vibrant, flavorful dish that combines the smoky sweetness of roasted red peppers with a rich, smooth cream sauce. Finished with fresh basil and decadent burrata cheese, it’s a comforting yet elegant meal perfect for any occasion.
Ingredients
Pasta
- 12 ounces pasta (spaghetti, fettuccine, or penne)
Roasted Red Pepper Sauce
- 2 large red bell peppers, roasted and peeled (roast at 400°F (200°C) for 25–30 minutes)
- 1 cup heavy cream
- 1 clove garlic, minced
- 1 tablespoon olive oil (for sautéing)
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon red pepper flakes (optional, for heat)
Toppings and Garnish
- Fresh basil, for garnish
- Burrata cheese, for topping
- Parmesan cheese, for serving (optional, grate before serving)
Instructions
- Roast Peppers: Preheat the oven to 400°F (200°C). Place whole red bell peppers on a baking sheet and roast for 25-30 minutes until the skins are charred and blistered.
- Peel and Prepare Peppers: Remove the roasted peppers from the oven and allow them to cool. Once cool, peel off the skins carefully and remove all seeds.
- Cook Pasta: Bring a large pot of salted water to a boil. Add the pasta and cook according to package instructions until al dente. Drain well and set aside.
- Blend Sauce: In a blender or food processor, combine the peeled roasted peppers, heavy cream, minced garlic, salt, black pepper, and optional red pepper flakes. Blend until smooth and creamy.
- Sauté Sauce: Heat olive oil in a large skillet over medium heat. Pour in the blended pepper sauce and cook, stirring occasionally, for about 5 minutes to warm through and develop flavors.
- Toss Pasta with Sauce: Add the cooked pasta to the skillet with the pepper sauce. Toss thoroughly to ensure every strand or piece is coated with the creamy sauce.
- Plate and Garnish: Remove the skillet from heat and transfer the coated pasta to serving bowls. Top generously with pieces of burrata cheese, garnish with fresh basil leaves, and optionally grate fresh Parmesan cheese over the top before serving.
Notes
- Roasting peppers adds a rich, smoky flavor but if short on time, jarred roasted red peppers can be used as a substitute.
- Adjust red pepper flakes to control the heat level according to your preference.
- Burrata adds a creamy texture and mild flavor that pairs beautifully, but mozzarella can be used as an alternative.
- For a slightly lighter version, substitute half-and-half for heavy cream, though the sauce will be less rich.
- Reserve some pasta water to loosen the sauce if it becomes too thick when tossing with pasta.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian
Keywords: creamy red pepper pasta, burrata pasta, roasted red pepper sauce, vegetarian pasta, Italian pasta recipe, easy pasta dinner, creamy pasta sauce
