Creamy Red Pepper Pasta with Burrata & Herbs Recipe

Introduction

Creamy Red Pepper Pasta with Burrata & Herbs is a vibrant, comforting dish that combines the sweetness of roasted red peppers with rich cream and fresh herbs. Topped with luscious burrata cheese, this pasta is easy to make and perfect for a cozy dinner or entertaining guests.

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

1. Step 1: Preheat your oven to 400°F (200°C). Place the red bell peppers on a baking sheet and roast them for 25-30 minutes until the skins are charred. Remove and let cool.
2. Step 2: Bring a large pot of salted water to a boil. Cook the pasta according to package instructions until al dente. Drain and set aside.
3. 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.
4. 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.
5. Step 5: Add the cooked pasta to the skillet and toss until the pasta is evenly coated with the creamy red pepper sauce.
6. Step 6: Remove the skillet from heat. Serve the pasta in bowls and top with generous pieces of burrata cheese.
7. Step 7: Garnish with fresh basil leaves for added flavor and color.
8. Step 8: Optionally, grate fresh Parmesan cheese over the top before serving.

Tips & Variations

• For a smoky flavor without roasting, you can use jarred roasted red peppers, but fresh roasting offers the best taste.
• Use gluten-free pasta if needed to make this dish gluten-free.
• Add a squeeze of lemon juice to the sauce for a bright, fresh finish.
• Swap burrata for fresh mozzarella if burrata is unavailable.

Storage

Store leftover pasta in an airtight container in the refrigerator for up to 2 days. Reheat gently in a skillet over low heat, adding a splash of cream or water to loosen the sauce. Burrata is best added fresh when serving and should not be stored on the pasta.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other types of cheese instead of burrata?

Yes, fresh mozzarella or ricotta can be used as alternatives, but burrata adds a unique creamy texture and richness that enhances the dish.

Is it necessary to roast the peppers?

Roasting the peppers adds a deep, smoky flavor and softens them for blending. While jarred roasted peppers can be a convenient substitute, roasting fresh peppers yourself yields the best taste.

Creamy Red Pepper Pasta with Burrata & Herbs Recipe

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★★★★★

4.6 from 503 reviews

A vibrant and creamy pasta dish featuring roasted red peppers blended into a luscious sauce, tossed with your choice of pasta, and topped with rich burrata cheese and fresh herbs for a delightful and comforting meal.

• Author: Leo
• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Total Time: 35 minutes
• Yield: 4 servings 1x
• Category: Main Dish
• Method: Stovetop
• Cuisine: Italian
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Pasta

• 12 ounces of 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, for heat)

Toppings and Garnish

• Fresh basil, for garnish
• Burrata cheese, for topping
• Parmesan cheese, for serving (optional)

Instructions

1. Roast the Peppers: Preheat your oven to 400°F (200°C). Place the red bell peppers on a baking sheet and roast them for 25-30 minutes until the skins are charred. Remove them from the oven and let them cool.
2. Cook the Pasta: Boil a large pot of salted water. Add your pasta of choice and cook according to package instructions until al dente. Drain and set aside.
3. Prepare the Sauce: Once the peppers are cool, peel off the skins and remove the seeds. In a blender or food processor, combine the roasted peppers, heavy cream, minced garlic, salt, pepper, and red pepper flakes (if using). Blend until smooth.
4. Sauté: In a large skillet, heat olive oil over medium heat. Pour in the blended pepper sauce. Cook for about 5 minutes, stirring occasionally to develop flavor and heat through.
5. Combine Pasta and Sauce: Add the cooked pasta to the skillet with the sauce. Toss thoroughly until the pasta is well coated in the creamy red pepper sauce.
6. Serve with Burrata: Remove the skillet from heat. Transfer the pasta to serving bowls and top with generous pieces of burrata cheese to add a creamy, fresh texture.
7. Garnish: Sprinkle fresh basil on top for a fresh burst of flavor and color.
8. Finish with Parmesan: If desired, grate fresh Parmesan cheese over the top before serving to add a savory depth.

Notes

• Roasting the peppers enhances their natural sweetness and adds a smoky depth to the sauce.
• For a spicier sauce, increase the amount of red pepper flakes or add a pinch of cayenne pepper.
• You can substitute heavy cream with a lighter cream or half-and-half for a lighter sauce, though it will be less rich.
• If burrata is unavailable, fresh mozzarella or ricotta can be used as alternatives.
• Reserve a little pasta water before draining to loosen the sauce if needed.
• This dish pairs well with a crisp green salad or garlic bread for a fuller meal.

Keywords: Creamy red pepper pasta, burrata pasta, roasted red pepper sauce, vegetarian pasta, Italian creamy pasta, easy pasta recipes