Creamy Red Pepper Pasta with Burrata Recipe

The aroma of roasted red peppers wafts through the air as you imagine twirling forkfuls of creamy red pepper pasta adorned with luscious burrata and fresh herbs. Just the thought makes your taste buds dance like they’re at a disco party.

This dish is not just a meal; it’s a culinary hug that wraps you in warmth. Picture yourself serving this vibrant plate at a cozy dinner gathering or enjoying it after a long day—every bite promises to elevate your spirits and ignite joy.

I still remember the first time I made this dish for my friends. Their eyes lit up when they tasted the creamy goodness!

Essential Ingredients

Here’s what you’ll need to make this delicious dish:

• Pasta: Any shape works well here; I prefer fettuccine for its ability to hold onto the sauce.
• Red Bell Peppers: Choose bright, firm peppers for maximum sweetness and flavor; roasting brings out their natural sugars.
• Garlic: Fresh garlic enhances the flavor immensely; be sure to chop it finely for even distribution.
• Heavy Cream: For that dreamy creaminess; don’t skimp on quality here—your taste buds will thank you!
• Burrata Cheese: This creamy delight adds richness; feel free to add more if you’re feeling indulgent.
• Fresh Herbs: Basil or parsley are great options—fresh herbs elevate the dish’s flavor profile.
• Olive Oil: Use high-quality extra virgin olive oil for drizzling and cooking; it adds depth to every bite.
• Salt and Pepper: Essential seasonings that enhance all the flavors; don’t forget to taste as you go!

The full ingredients list, including measurements, is provided in the recipe card directly below.

Let’s Make it together

Prepare the Red Peppers: Start by preheating your oven to 450°F (230°C). Slice the red bell peppers in half and remove seeds. Arrange them on a baking sheet cut side down.

Roast Until Tender: Roast the peppers for about 20 minutes until they blister and soften. Your kitchen will smell heavenly! Once done, let them cool before peeling off the skins.

Cook the Pasta: While the peppers are roasting, bring a large pot of salted water to boil. Cook your chosen pasta according to package instructions until al dente.

Create the Sauce: In a blender or food processor, combine peeled roasted peppers, garlic, heavy cream, olive oil, salt, and pepper. Blend until smooth but slightly chunky for texture.

Combine Everything: Drain the pasta and return it to the pot over low heat. Pour in your creamy red pepper sauce and toss gently until every strand is coated in deliciousness.

Add Burrata & Serve!: Gently tear open burrata balls and nestle them on top of your pasta masterpiece. Garnish with fresh herbs for added color and flavor before serving hot!

Enjoy this indulgent Creamy Red Pepper Pasta with Burrata & Herbs while relishing every bite!

Perfecting the Cooking Process

Start by roasting red peppers until charred; blend them into a creamy sauce while cooking pasta al dente simultaneously. This way, everything comes together seamlessly, creating a symphony of flavors in no time!

Add Your Touch

Feel free to swap out burrata for ricotta or add veggies like spinach or cherry tomatoes for extra nutrients. Each variation adds its own twist, making this recipe endlessly customizable based on what’s in your fridge!

Storing & Reheating

Store leftovers in an airtight container for up to three days in the fridge. Reheat gently on the stove with a splash of water to revive that creamy texture without drying it out.

Sharing this dish with friends at my last dinner party was unforgettable; they couldn’t stop raving about how creamy and delicious it was!

FAQ

Can I use jarred roasted red peppers?

Yes, jarred roasted red peppers work well if you’re short on time!

Is there a vegan option for this recipe?

Absolutely! Substitute burrata with cashew cream or vegan cheese alternatives.

What type of pasta works best?

Fettuccine or penne are great options as they hold sauce beautifully!

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Creamy Red Pepper Pasta with Burrata & Herbs

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Creamy Red Pepper Pasta with Burrata is a vibrant vegetarian dish that melds roasted red peppers and rich burrata into a comforting, flavorful experience, perfect for any occasion.

• Total Time: 40 minutes
• Yield: Serves 4

Ingredients

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• 8 oz fettuccine pasta
• 2 large red bell peppers
• 3 cloves garlic, minced
• 1 cup heavy cream
• 8 oz burrata cheese
• 2 tbsp extra virgin olive oil
• Salt and pepper, to taste
• Fresh basil or parsley, for garnish

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Instructions

1. Preheat the oven to 450°F (230°C). Halve the red bell peppers, remove seeds, and place them cut-side down on a baking sheet.
2. Roast the peppers for about 20 minutes until blistered. Let cool before peeling off the skins.
3. While roasting, boil a large pot of salted water. Cook fettuccine according to package instructions until al dente.
4. In a blender, combine peeled roasted peppers, garlic, heavy cream, olive oil, salt, and pepper. Blend until smooth but slightly chunky for texture.
5. Drain pasta and return it to the pot over low heat. Pour in the creamy sauce and toss until coated.
6. Tear burrata into pieces and add on top of the pasta. Garnish with fresh herbs before serving hot.

Notes

• For a lighter version, consider substituting heavy cream with half-and-half or coconut cream.
•  Add sautéed spinach or cherry tomatoes for extra flavor and nutrition.

• Author: Sophie
• Prep Time: 10 minutes
• Cook Time: 30 minutes
• Category: Main
• Method: Baking
• Cuisine: Italian

Nutrition

• Serving Size: 1 plate (about 300g)
• Calories: 580
• Sugar: 5g
• Sodium: 450mg
• Fat: 36g
• Saturated Fat: 20g
• Unsaturated Fat: 14g
• Trans Fat: 0g
• Carbohydrates: 50g
• Fiber: 3g
• Protein: 15g
• Cholesterol: 100mg