This creamy roasted red pepper pasta with burrata and herbs is one of my favorite cozy, elevated weeknight meals. The sauce is velvety and full of flavor, made from sweet roasted peppers and garlic, then topped with dreamy, creamy burrata and a handful of fresh herbs for brightness.
Why You’ll Love This Recipe
I love this pasta because it’s rich without being heavy, and it feels fancy even though it’s incredibly easy to make. The roasted red pepper sauce is sweet, smoky, and savory, and the burrata melts beautifully over the warm noodles. When I want a vegetarian dish that feels indulgent but still fresh, this one hits every note. Plus, it comes together fast, making it perfect for busy nights or casual dinner dates at home.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
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Pasta (rigatoni, penne, or spaghetti)
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Roasted red peppers (jarred or homemade)
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Olive oil
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Garlic cloves
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Onion, chopped
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Heavy cream or coconut cream (for dairy-free option)
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Grated Parmesan cheese (optional)
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Salt and pepper
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Burrata cheese
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Fresh basil, parsley, or chives for garnish
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Crushed red pepper flakes (optional)
Directions
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I cook the pasta in salted boiling water until al dente, then drain and reserve a bit of the pasta water.
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While the pasta cooks, I sauté onion and garlic in olive oil until soft and fragrant.
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I blend the sautéed mixture with roasted red peppers, cream, and a pinch of salt and pepper until smooth.
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I pour the sauce back into the pan and let it simmer for a few minutes to thicken slightly. If needed, I stir in some reserved pasta water to loosen it.
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I toss the cooked pasta in the sauce, making sure every piece is coated.
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I plate the pasta and top each serving with a ball or scoop of burrata, letting the heat from the pasta gently soften it.
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I finish with a drizzle of olive oil, a sprinkle of fresh herbs, and crushed red pepper flakes if I want a little heat.
Servings and timing
This recipe makes about 4 servings. Prep and cook time takes around 30 minutes total, making it ideal for a quick yet elegant dinner.
Variations
Sometimes I add sautéed spinach or roasted cherry tomatoes for more texture and color. If I’m out of burrata, I substitute with fresh mozzarella or a dollop of ricotta. For a spicy twist, I add a spoonful of Calabrian chili paste to the sauce. When I want extra protein, grilled chicken or chickpeas work beautifully stirred in.
storage/reheating
I store leftovers in an airtight container in the fridge for up to 3 days. The sauce can thicken when cold, so I add a splash of milk or water when reheating on the stove or in the microwave. I always add the burrata fresh when serving leftovers.
FAQs
Can I make the red pepper sauce ahead of time?
Yes, I often make the sauce in advance and store it in the fridge for up to 4 days. It reheats beautifully and makes the final dish come together even faster.
Can I use jarred roasted red peppers?
Absolutely. Jarred roasted red peppers save time and still give the sauce that smoky, sweet flavor I love. I just make sure to drain them well.
Is burrata necessary?
It’s not essential, but it adds such a luxurious texture. When I don’t have it, I use fresh mozzarella or even a spoonful of cream cheese stirred into the hot pasta.
Can I make this recipe vegan?
Yes. I use coconut cream or a plant-based cream, skip the Parmesan, and top with vegan mozzarella or cashew cheese instead of burrata.
What herbs go best with this pasta?
I usually go with fresh basil and parsley, but chives or thyme also work great. The herbs bring brightness that balances the richness of the sauce.
Conclusion
This creamy roasted red pepper pasta with burrata and herbs is the kind of dish I love when I want something comforting but still full of freshness. The silky sauce, the melt-in-your-mouth burrata, and that touch of fresh herbs all come together in one elegant but approachable meal. It’s a pasta I keep coming back to—simple enough for a weeknight, special enough for guests.
Print
Creamy Roasted Red Pepper Pasta with Burrata and Fresh Herbs
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Sautéing, Blending
- Cuisine: Italian-Inspired, Vegetarian
- Diet: Vegetarian
Description
This Creamy Roasted Red Pepper Pasta with Burrata and Fresh Herbs is a luxurious yet simple vegetarian pasta dish. Featuring a silky red pepper sauce, tender pasta, and creamy burrata, it’s the perfect blend of comfort and elegance—ideal for easy weeknight dinners or special occasions.
Ingredients
- 12 oz pasta (rigatoni, penne, or spaghetti)
- 2 tbsp olive oil
- 1 small onion, chopped
- 3 garlic cloves, minced
- 1 (12 oz) jar roasted red peppers, drained (or 2–3 homemade roasted peppers)
- 1/2 cup heavy cream (or coconut cream for dairy-free)
- 1/4 cup grated Parmesan cheese (optional)
- Salt and black pepper, to taste
- Reserved pasta water, as needed
- 2–3 balls of burrata cheese
- Fresh basil, parsley, or chives, chopped
- Crushed red pepper flakes (optional)
Instructions
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Cook pasta in salted boiling water until al dente. Drain and reserve about 1/2 cup of pasta water.
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In a skillet, heat olive oil over medium heat. Sauté chopped onion for 3–4 minutes, then add garlic and cook for 30 seconds.
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Transfer the onion-garlic mixture to a blender. Add roasted red peppers, cream, salt, pepper, and Parmesan (if using). Blend until smooth.
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Pour the blended sauce back into the skillet and simmer for 3–5 minutes to thicken. Add pasta water if needed to loosen.
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Toss cooked pasta in the sauce until well coated.
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Plate the pasta and top each serving with burrata. Let the heat gently melt the cheese.
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Garnish with fresh herbs and a sprinkle of red pepper flakes for optional heat. Serve immediately.
Notes
- Use jarred roasted red peppers for ease, but homemade adds depth.
- Substitute burrata with fresh mozzarella, ricotta, or vegan cheese.
- Add sautéed spinach, roasted tomatoes, or chickpeas for more texture and protein.
- Make the sauce ahead of time and refrigerate for up to 4 days.
- Reheat leftovers gently with a splash of milk or water to refresh the sauce.
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