Oh my goodness, let me tell you about this creamy red pepper pasta with burrata and herbs! It’s honestly one of those dishes that just brings a big smile to my face. The vibrant colors of roasted red peppers combined with the luscious, creamy sauce make it not only a treat for the taste buds but also a feast for the eyes. I remember the first time I whipped this up for a dinner party; everyone was raving about it! The rich flavor, the silky texture, and that delightful burst of freshness from the herbs—it’s like a hug on a plate. Plus, it’s vegetarian-friendly, making it perfect for any gathering. Trust me, once you try it, you’ll want to make it again and again!

Ingredients

• 8 ounces pasta (your favorite shape, I love using fettuccine)
• 2 medium red bell peppers, roasted and peeled
• 1 cup heavy cream (packed for that extra creaminess)
• 1 tablespoon olive oil (for sautéing the garlic)
• 2 cloves garlic, minced (because who doesn’t love garlic?)
• 1 teaspoon salt (adjust to taste)
• 1/2 teaspoon black pepper (freshly ground is best)
• 1/2 teaspoon red pepper flakes (for a little kick)
• 1 cup burrata cheese (the star of the dish!)
• 1/4 cup fresh basil, chopped (adds a lovely fragrance)
• 1/4 cup fresh parsley, chopped (for that burst of freshness)

How to Prepare Creamy Red Pepper Pasta with Burrata and Herbs

1. First things first, preheat your oven to 400°F (200°C). This step is crucial for roasting those beautiful red bell peppers until they’re perfectly charred and full of flavor.
2. While the oven is heating up, place your whole red bell peppers on a baking sheet. Roast them for about 25 minutes, turning occasionally, until the skins are blistered and blackened. This will bring out their natural sweetness!
3. Once they’re done, remove the peppers from the oven and let them cool for a few minutes. Carefully peel off the charred skin and remove the seeds. Then, toss the peeled peppers into a blender and blend until smooth. It should be a vibrant, silky puree!
4. Now, let’s get cooking! In a large pan, heat the olive oil over medium heat. Add the minced garlic and sauté it until it turns golden and aromatic—about 1-2 minutes. Wow, your kitchen will smell amazing!
5. Next, add the blended red pepper puree into the pan along with the heavy cream, salt, black pepper, and red pepper flakes. Stir everything together and let it simmer on low heat for about 5 minutes. This is where the magic happens—the flavors meld beautifully!
6. While the sauce is simmering, cook your pasta according to the package instructions. Drain it, but don’t rinse; you want that starch to help the sauce stick.
7. Now, it’s time to combine! Toss the cooked pasta into the creamy red pepper sauce, ensuring every noodle is coated in that luscious mixture. If it’s looking a bit thick, don’t hesitate to add a splash of pasta water to loosen it up.
8. Finally, serve your pasta hot, topped with generous pieces of burrata cheese and a sprinkle of fresh basil and parsley. Trust me, that creamy burrata will just melt into the pasta and take it to the next level!

Why You’ll Love This Recipe

• Quick and easy to prepare—perfect for busy weeknights!
• Rich, creamy flavor that’s oh-so-satisfying.
• Stunning presentation with vibrant colors and textures.
• Vegetarian-friendly, making it a hit for all diets.
• Versatile dish—pair it with a salad or crusty bread.
• Leftovers taste just as amazing, if there are any!

Tips for Success

For the best flavor, roast your red bell peppers until they’re nice and charred—it really enhances their sweetness! When blending, make sure the peppers are completely smooth for a creamy sauce. If your sauce seems too thick, just add a little reserved pasta water to get that perfect consistency. And don’t skimp on the burrata; that creamy goodness is what makes this dish shine! Enjoy the process, and trust your instincts!

Variations

Don’t be afraid to get creative with your creamy red pepper pasta! You can swap in different herbs like thyme or oregano for a unique twist. Want some protein? Grilled chicken or shrimp would pair beautifully with the sauce. If you’re in the mood for some veggies, try adding sautéed spinach or roasted zucchini for extra nutrition. You could even mix in some sun-dried tomatoes for a burst of flavor. The possibilities are endless—have fun experimenting!

Nutritional Information

Here’s a quick estimate of the nutritional values for this creamy red pepper pasta with burrata and herbs, perfect for keeping track of your delicious meal! Each serving contains around 550 calories, 35g of fat, 15g of protein, and 45g of carbohydrates. Remember, these values are approximate and can vary based on specific ingredients used.

FAQ Section

Can I make this creamy red pepper pasta ahead of time?
Absolutely! You can prepare the sauce in advance and just toss it with freshly cooked pasta when you’re ready to serve. This dish tastes even better after the flavors have had time to meld!

What can I substitute for burrata cheese?
If you can’t find burrata, fresh mozzarella works well too! Just tear it into pieces and mix it in for a similar creamy texture.

Is this recipe spicy?
The red pepper flakes add a nice kick, but you can adjust the amount to your taste. Feel free to leave them out entirely if you prefer a milder dish.

Can I use other types of pasta?
Definitely! This creamy red pepper sauce pairs beautifully with any pasta shape you love—penne, rigatoni, or even whole wheat pasta work great.

How do I store leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. When reheating, a splash of cream or pasta water can help revive the sauce’s creamy texture!

Storage & Reheating Instructions

Got leftovers of this delicious creamy red pepper pasta with burrata and herbs? Lucky you! To store, simply place the pasta in an airtight container and pop it in the fridge, where it’ll stay good for about 3 days. If you want to keep that creamy texture when reheating, I recommend adding a splash of heavy cream or reserved pasta water to the dish. Heat it gently on the stovetop over low heat, stirring frequently, until it’s warmed through. You can also microwave it, but be careful not to overheat; you want it creamy, not dried out. Enjoy every last bite!

Creamy Red Pepper Pasta with Burrata and 5 Fresh Herbs

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• Author: Julia marin
• Total Time: 45 minutes
• Yield: 4 servings 1x
• Diet: Vegetarian

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Description

Creamy red pepper pasta with burrata and herbs is a rich and flavorful dish that combines roasted red peppers and creamy sauce with fresh herbs.

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Ingredients

Scale 1x2x3x

• 8 ounces pasta
• 2 red bell peppers
• 1 cup heavy cream
• 1 tablespoon olive oil
• 2 cloves garlic, minced
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/2 teaspoon red pepper flakes
• 1 cup burrata cheese
• 1/4 cup fresh basil, chopped
• 1/4 cup fresh parsley, chopped

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Instructions

1. Preheat your oven to 400°F (200°C).
2. Roast the red bell peppers for 25 minutes until charred.
3. Remove the skin and seeds from the peppers and blend until smooth.
4. In a pan, heat olive oil and sauté garlic until golden.
5. Add the blended peppers, cream, salt, pepper, and red pepper flakes to the pan.
6. Cook on low for 5 minutes, stirring occasionally.
7. Cook pasta according to package instructions; drain.
8. Toss the pasta with the sauce.
9. Serve topped with burrata and fresh herbs.

Notes

• Use fresh herbs for best flavor.
• Adjust the spice level by adding more or less red pepper flakes.
• Serve immediately for the best texture.

• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Category: Pasta
• Method: Baking and sautéing
• Cuisine: Italian

Nutrition

• Serving Size: 1 serving
• Calories: 550
• Sugar: 5g
• Sodium: 700mg
• Fat: 35g
• Saturated Fat: 20g
• Unsaturated Fat: 10g
• Trans Fat: 0g
• Carbohydrates: 45g
• Fiber: 3g
• Protein: 15g
• Cholesterol: 100mg

Keywords: creamy red pepper pasta, burrata pasta, red pepper sauce