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Creamy Roasted Red Pepper Pasta with Burrata

creamy roasted red pepper pasta with burrata - featured image
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A quick and easy creamy pasta dish featuring smoky roasted red peppers and luscious burrata cheese, perfect for weeknight dinners with just five main ingredients.

Ingredients

Scale
  • 12 ounces penne, rigatoni, or favorite short pasta
  • 1 cup (150 grams) roasted red peppers (jarred fire-roasted or fresh roasted)
  • 2 cloves garlic, minced
  • 1/2 cup (120 ml) heavy cream or half-and-half (can substitute coconut cream for dairy-free)
  • 1 ball burrata cheese (about 4 ounces)
  • 2 tablespoons (30 ml) extra virgin olive oil
  • Salt and freshly cracked black pepper to taste
  • Optional: fresh basil leaves, red pepper flakes

Instructions

  1. Bring a large pot of salted water to a boil. Add 12 ounces of pasta and cook according to package instructions until al dente, about 9-11 minutes. Reserve 1/2 cup (120 ml) of pasta water before draining.
  2. If using fresh red peppers, roast under a broiler or open flame until skin blisters and chars, about 10 minutes, turning occasionally. Transfer to a bowl, cover with plastic wrap, and let steam for 10 minutes. Peel, seed, and roughly chop.
  3. In a blender or food processor, combine 1 cup roasted red peppers, minced garlic, and 1/2 cup heavy cream. Blend until smooth. Add more cream or reserved pasta water if too thick.
  4. Heat olive oil in a large skillet over medium heat. Add a pinch of salt and sauté minced garlic for about 1 minute until aromatic but not burnt.
  5. Pour blended red pepper sauce into the skillet with garlic. Warm gently over low heat for 2-3 minutes, stirring frequently. Add reserved pasta water a tablespoon at a time if sauce is too thick.
  6. Toss drained pasta into the skillet with the sauce. Stir well to coat evenly, about 1-2 minutes. Season with salt and freshly cracked black pepper to taste.
  7. Serve pasta in warm bowls. Tear burrata into chunks and nestle on top, allowing it to soften slightly before eating.
  8. Optional: Garnish with fresh basil leaves or a pinch of red pepper flakes.

Notes

Use fire-roasted jarred peppers for smoky flavor if short on time. Reserve pasta water to adjust sauce consistency. Add burrata at the end to keep creamy chunks. For dairy-free, substitute heavy cream with coconut cream and burrata with vegan cheese alternatives. Avoid microwaving leftovers to maintain creamy texture; reheat gently on stovetop with a splash of cream or water.

Nutrition

Keywords: creamy pasta, roasted red pepper, burrata, easy dinner, quick pasta recipe, weeknight meal, vegetarian pasta

Find it online: https://eliplate.com/creamy-roasted-red-pepper-pasta-with-burrata-easy-5-ingredient-recipe/