Description
This Creamy Red Pepper Pasta with Burrata and Herbs is a comforting Italian-inspired main course featuring al dente pasta tossed in a luscious roasted red pepper and Parmesan cream sauce. Topped with fresh burrata cheese and fragrant herbs, this dish combines creamy textures and vibrant flavors for a memorable vegetarian meal.
Ingredients
Scale
For the Pasta and Sauce
- 12 oz pasta (such as rigatoni or fettuccine)
- 2 tablespoons olive oil
- 3 cloves garlic, minced
- 1 small yellow onion, chopped
- 1 (12 oz) jar roasted red peppers, drained
- 1/2 cup heavy cream
- 1/4 cup grated Parmesan cheese
- 1 teaspoon crushed red pepper flakes (optional)
- Salt and black pepper to taste
For Garnish
- 1 ball fresh burrata cheese
- Fresh basil and parsley for garnish
Instructions
- Cook the Pasta: Bring a large pot of salted water to a boil and cook the pasta until al dente according to package instructions. Before draining, reserve 1/2 cup of the pasta water, then drain the pasta and set it aside.
- Prepare the Sauce Base: Heat olive oil in a large skillet over medium heat. Add the chopped onion and cook for 4–5 minutes until softened and translucent. Stir in the minced garlic and cook for an additional minute until fragrant.
- Add and Puree Red Peppers: Add the drained roasted red peppers to the skillet and sauté for 2 minutes to combine flavors. Transfer the mixture to a blender or use an immersion blender to puree until smooth for a creamy sauce base.
- Finish the Sauce: Return the pureed sauce to the skillet and stir in the heavy cream and grated Parmesan cheese. Season with salt, black pepper, and crushed red pepper flakes if using. Allow the sauce to simmer gently for 2–3 minutes to thicken slightly.
- Toss Pasta with Sauce: Add the cooked pasta to the skillet and toss well to coat each piece with the sauce. If the sauce is too thick, add a splash of the reserved pasta water to loosen it to desired consistency.
- Serve and Garnish: Serve the pasta immediately, topped with torn fresh burrata cheese. Garnish generously with fresh basil and parsley for a bright, herbal touch.
Notes
- For a vegan version, substitute the heavy cream with a plant-based cream and use dairy-free cheese alternatives or omit cheese altogether.
- This dish pairs wonderfully with a crisp white wine such as Sauvignon Blanc or Pinot Grigio.
- For added texture, consider garnishing with toasted pine nuts or crushed red pepper flakes.
- Use good quality roasted red peppers for the best flavor, either jarred or homemade.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian-Inspired
