Creamy Red Pepper Pasta with Burrata & Herbs Recipe

Introduction

This Creamy Red Pepper Pasta with Burrata & Herbs is a vibrant and comforting dish that combines roasted sweet peppers with lush cream and fresh herbs. Topped with soft burrata cheese, it’s an impressive yet easy meal perfect for any night of the week.

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 from the oven and let cool.
2. Step 2: Bring a large pot of salted water to a boil. Cook pasta according to package instructions until al dente. Drain and set aside.
3. Step 3: Peel 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 the 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 to coat evenly with the creamy red pepper sauce.
6. Step 6: Remove from heat and transfer the pasta to serving bowls. Top with generous pieces of burrata cheese.
7. Step 7: Garnish with fresh basil leaves for added color and flavor.
8. Step 8: Optionally, grate Parmesan cheese over the top before serving for an extra savory touch.

Tips & Variations

• For easier peeling, place roasted peppers in a sealed bowl or plastic bag to steam before peeling.
• Swap burrata for fresh mozzarella if preferred.
• Add toasted pine nuts for extra crunch and flavor.
• Use smoked paprika in the sauce for a smoky twist.
• Replace heavy cream with coconut cream for a dairy-free variation.

Storage

Store leftover pasta in an airtight container in the refrigerator for up to 2 days. Reheat gently in a skillet over low heat with a splash of cream or water to loosen the sauce. Burrata is best added fresh when serving and should be stored separately.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use jarred roasted peppers instead of roasting my own?

Yes, jarred roasted red peppers can be used to save time. Just drain them well before blending. Keep in mind that fresh roasting may provide deeper flavor.

Is this dish suitable for vegetarians?

Absolutely. This pasta contains no meat and is perfect for vegetarians. Just be sure to use vegetarian-friendly Parmesan if you choose to include it.

Creamy Red Pepper Pasta with Burrata & Herbs Recipe

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★★★★★

4.6 from 50 reviews

Creamy Red Pepper Pasta with Burrata & Herbs is a vibrant and luscious dish featuring roasted red bell peppers blended into a silky cream sauce, tossed with your choice of pasta, and topped with rich burrata cheese and fresh basil. This elegant yet easy-to-make recipe is perfect for impressing guests or enjoying a flavorful weeknight dinner.

• Author: Amaya
• Prep Time: 15 minutes
• Cook Time: 35 minutes
• Total Time: 50 minutes
• Yield: 4 servings 1x
• Category: Main Course
• Method: Baking
• 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)

Toppings & 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 for 25-30 minutes until the skins are charred and blistered. Remove from the oven and allow to cool until easy to handle.
2. Cook the Pasta: Bring a large pot of salted water to a boil. Add your chosen pasta and cook according to package directions until al dente. Drain and set aside.
3. Prepare the Sauce: Once the peppers have cooled, peel off the skins and discard the seeds. Place the roasted peppers into a blender or food processor along with the heavy cream, minced garlic, salt, black pepper, and red pepper flakes if using. Blend until smooth and creamy.
4. Sauté: Heat olive oil in a large skillet over medium heat. Pour in the blended red pepper sauce and cook for about 5 minutes, stirring occasionally, to warm through and develop flavors.
5. Combine Pasta and Sauce: Add the cooked pasta to the skillet with the sauce. Toss thoroughly to coat the pasta evenly with 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.
7. Garnish: Sprinkle fresh basil leaves over the pasta to add a fragrant herbaceous note and vibrant color.
8. Finish with Parmesan: If desired, grate fresh Parmesan cheese on top before serving to enhance the dish’s savory depth.

Notes

• Roasting the peppers adds a sweet, smoky depth to the sauce, but you can use jarred roasted red peppers in a pinch.
• For a lighter version, substitute heavy cream with half-and-half or a plant-based cream alternative.
• The red pepper flakes are optional but add a nice subtle heat when included.
• Burrata is best added fresh just before serving to keep its creamy texture.
• This dish pairs well with a crisp green salad and crusty bread.

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