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Creamy Red Pepper Pasta with Burrata

A luxurious roasted red pepper cream sauce coating al dente pasta, topped with torn fresh burrata cheese and basil. A restaurant-quality vegetarian dinner ready in 30 minutes.
Print Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 bowls
Course: Dinner, Main Course
Cuisine: American, Italian
Calories: 650
Ingredients Equipment Method Notes

Ingredients
  

The Sauce
  • 16 oz roasted red peppers jarred, drained (or 3 fresh roasted)
  • 2 tbsp olive oil
  • 1 small yellow onion diced
  • 3 cloves garlic minced
  • 1 tbsp tomato paste
  • 0.5 cup heavy cream or half-and-half
  • 0.5 cup parmesan cheese grated
Pasta & Toppings
  • 1 lb spaghetti or linguine
  • 8 oz fresh burrata cheese room temperature
  • 0.5 cup fresh basil leaves
  • 1 tsp cracked black pepper

Equipment

  • Large pot
  • Large skillet
  • Blender or Food Processor
  • Tongs

Method
 

  1. Bring a large pot of salted water to a boil. Cook pasta according to package directions to al dente. Reserve 1 cup of pasta water before draining.
  2. While water heats, sauté onion in olive oil in a large skillet over medium heat until soft (5 mins). Add garlic and tomato paste, cook 1 minute.
  3. Add drained roasted peppers to the skillet and warm through. Transfer mixture to a blender and blend until smooth.
  4. Pour the smooth sauce back into the skillet on low heat. Stir in heavy cream and parmesan cheese until melted and combined.
  5. Add cooked pasta to the sauce. Toss well, adding reserved pasta water a little at a time until sauce is glossy and coats noodles perfectly.
  6. Serve immediately in bowls. Tear burrata cheese over the top, drizzle with extra olive oil, and garnish with fresh basil and black pepper.

Notes

For extra protein, add grilled chicken or Italian sausage.