Description
This Creamy Red Pepper Pasta with Burrata & Herbs is an incredibly delicious Italian-inspired main course that combines smooth roasted red pepper sauce with rich burrata cheese and fresh herbs. It’s a perfect vegetarian dish that offers a luxurious creamy texture balanced by the brightness of lemon zest and aromatic basil and parsley.
Ingredients
Scale
Pasta and Sauce
- 12 ounces pasta (such as rigatoni or fettuccine)
- 2 tablespoons olive oil
- 1 small yellow onion, chopped
- 3 cloves garlic, minced
- 1 (12-ounce) jar roasted red peppers, drained and chopped
- 1/2 cup heavy cream
- 1/4 cup grated Parmesan cheese
- 1 teaspoon crushed red pepper flakes (optional)
- Salt and black pepper, to taste
Toppings and Garnish
- 1 ball fresh burrata cheese
- 2 tablespoons chopped fresh basil
- 1 tablespoon chopped fresh parsley
- Zest of 1 lemon
Instructions
- Cook the pasta: Bring a large pot of salted water to a boil. Add the pasta and cook according to package directions until al dente. Reserve 1/2 cup of the pasta cooking water, then drain the pasta.
- Prepare the sauce base: In a large skillet over medium heat, warm the olive oil. Add the chopped onion and sauté for 3–4 minutes until it becomes soft and translucent.
- Add garlic and peppers: Stir in the minced garlic and cook for about 30 seconds until fragrant. Then add the drained and chopped roasted red peppers, cooking for an additional 2 minutes to meld flavors.
- Puree the sauce: Transfer the pepper mixture to a blender or use an immersion blender to puree until smooth. Return the sauce back to the skillet over low heat.
- Incorporate cream and cheese: Stir in the heavy cream, grated Parmesan cheese, crushed red pepper flakes (if using), salt, and black pepper. Mix well to combine and warm through.
- Toss pasta with sauce: Add the cooked pasta to the skillet and toss to coat evenly. Add reserved pasta water a splash at a time if the sauce needs thinning.
- Plate and garnish: Serve the pasta on plates and top each portion with torn pieces of fresh burrata cheese. Garnish with freshly chopped basil and parsley, then sprinkle lemon zest on top for brightness.
- Serve immediately: Enjoy this creamy, indulgent pasta dish fresh while warm for the best flavor and texture experience.
Notes
- The red pepper sauce can be made ahead and refrigerated for up to 3 days to save time later.
- For a dairy-free alternative, substitute heavy cream with coconut cream and omit both the burrata and Parmesan cheese.
- Try adding sautéed mushrooms or spinach for extra vegetables and flavor variations.
