Creamy Red Pepper Pasta with Burrata & Herbs Recipe
Introduction
Creamy Red Pepper Pasta with Burrata & Herbs is a vibrant and comforting dish that combines the sweetness of roasted red peppers with the richness of burrata cheese. This easy-to-make pasta is perfect for a special weeknight dinner or impressing guests with minimal effort.
Ingredients
- 12 ounces of pasta (spaghetti, fettuccine, or penne)
- 2 large red bell peppers, roasted and peeled
- 1 cup heavy cream
- 1 clove garlic, minced
- 1 tablespoon olive oil
- 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)
Instructions
- Step 1: Preheat the oven to 400°F (200°C). Place the red bell peppers on a baking sheet and roast for 25-30 minutes until the skins are charred. Remove and let cool.
- Step 2: Boil a large pot of salted water. Add the pasta and cook according to package instructions until al dente. Drain and set aside.
- Step 3: Peel the skins off the cooled peppers and remove the seeds. In a blender or food processor, combine the roasted peppers, heavy cream, minced garlic, salt, black pepper, and red pepper flakes if using. Blend until smooth.
- Step 4: Heat olive oil in a large skillet over medium heat. Pour in the blended pepper sauce and cook for about 5 minutes, stirring occasionally.
- Step 5: Add the cooked pasta to the skillet and toss to coat the pasta evenly with the creamy red pepper sauce.
- Step 6: Remove the skillet from heat. Serve the pasta in bowls and top with generous pieces of burrata cheese.
- Step 7: Garnish with fresh basil leaves for a fresh burst of flavor and color.
- Step 8: If desired, grate fresh Parmesan cheese over the top before serving.
Tips & Variations
- For extra protein, add grilled chicken, shrimp, or your favorite plant-based protein to the pasta.
- If you don’t have fresh basil, try chopped parsley or chives for a different herbal note.
- To save time, use jarred roasted red peppers, but roasting your own will yield a fresher, smoky flavor.
- Adjust the red pepper flakes amount to control the heat level to your preference.
Storage
Store any leftover pasta in an airtight container in the refrigerator for up to 2 days. When reheating, warm gently on the stove or in the microwave to prevent the cream sauce from breaking. You may need to add a splash of cream or water to loosen the sauce.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use a different type of cheese instead of burrata?
Yes, fresh mozzarella or ricotta can be used as a substitute if burrata is unavailable. However, burrata provides a uniquely creamy and rich texture that complements this dish beautifully.
What pasta works best with this sauce?
Spaghetti, fettuccine, or penne are ideal as they hold the creamy sauce well, but feel free to use your favorite pasta shape.
PrintCreamy Red Pepper Pasta with Burrata & Herbs Recipe
This Creamy Red Pepper Pasta with Burrata & Herbs is a delightful and vibrant dish featuring roasted red bell peppers blended into a rich, creamy sauce. Tossed with your favorite pasta and topped with luxurious burrata cheese and fresh basil, it’s perfect for a comforting yet elegant meal that will impress family and friends.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Ingredients
Pasta
- 12 ounces pasta (spaghetti, fettuccine, or penne)
Sauce
- 2 large red bell peppers, roasted and peeled
- 1 cup heavy cream
- 1 clove garlic, minced
- 1 tablespoon olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon red pepper flakes (optional)
Toppings and Garnish
- Fresh basil, for garnish
- Burrata cheese, for topping
- Parmesan cheese, for serving (optional)
Instructions
- Roast the Peppers: Preheat your oven to 400°F (200°C). Place the red bell peppers on a baking sheet and roast for 25-30 minutes until the skins are charred. Remove from the oven and allow to cool.
- Cook the Pasta: Boil a large pot of salted water. Add your pasta and cook according to package instructions until al dente. Drain and set aside.
- Prepare the Sauce: Once the peppers have cooled, peel off the skins and remove the seeds. In a blender or food processor, combine the roasted peppers, heavy cream, minced garlic, salt, black pepper, and red pepper flakes if using. Blend until smooth.
- Sauté the Sauce: Heat olive oil in a large skillet over medium heat. Pour in the blended pepper sauce and cook for about 5 minutes, stirring occasionally to warm and thicken the sauce slightly.
- Combine Pasta and Sauce: Add the cooked pasta to the skillet and toss well so the pasta is evenly coated with the creamy red pepper sauce.
- Serve with Burrata: Remove the skillet from heat. Transfer the pasta to serving bowls and top with generous pieces of burrata cheese for a creamy, decadent finish.
- Garnish: Sprinkle fresh basil leaves over the pasta to add a fresh burst of flavor and vibrant color.
- Finish with Parmesan: If desired, grate fresh Parmesan cheese on top before serving to enhance the dish with savory notes.
Notes
- To roast peppers, you can also use a grill or broiler if preferred.
- For a spicier kick, increase the red pepper flakes to taste.
- Substitute heavy cream with coconut cream for a dairy-free option, adjusting flavor accordingly.
- Add grilled chicken, shrimp, or plant-based protein for a heartier meal.
- Reserve a little pasta water to loosen the sauce if it thickens too much while cooking.
- Burrata can be replaced with fresh mozzarella if burrata is unavailable.
Keywords: Creamy red pepper pasta, roasted red pepper sauce, burrata pasta, Italian pasta recipe, easy creamy pasta
