Ingredients
Scale
- 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
Instructions
- 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.
- Roast the peppers for about 20 minutes until blistered. Let cool before peeling off the skins.
- While roasting, boil a large pot of salted water. Cook fettuccine according to package instructions until al dente.
- In a blender, combine peeled roasted peppers, garlic, heavy cream, olive oil, salt, and pepper. Blend until smooth but slightly chunky for texture.
- Drain pasta and return it to the pot over low heat. Pour in the creamy sauce and toss until coated.
- 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.
- 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