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.
