If you ever crave a dish that feels like a warm hug on a plate, this Creamy Roasted Red Pepper Pasta with Burrata Recipe is exactly what you need. Imagine perfectly roasted red peppers pureed into a velvety cream sauce, coating each strand of pasta with vibrant flavor and smooth richness. Then, just when you think it can’t get any better, luscious burrata cheese folds in, adding a fresh, cool creaminess that melts beautifully with every bite. This pasta is a celebration of simple ingredients elevating each other, resulting in a dish that’s both comforting and elegant—ideal for weeknight dinners or impressing guests without any stress.
Ingredients You’ll Need
All you need are a handful of straightforward ingredients that come together effortlessly to deliver incredible flavor, texture, and visual appeal. Each component plays its role in transforming this dish into a luscious, colorful meal.
- 12 oz pasta (spaghetti, fettuccine, or penne): Your favorite shape to soak up that creamy roasted red pepper sauce perfectly.
- 2 large red bell peppers: The star of the sauce, roasted to deepen their natural sweetness and add smokey notes.
- 1 cup heavy cream: Gives the sauce its indulgent, silky texture.
- 1 clove garlic, minced: Adds a subtle aromatic punch to balance the creaminess.
- 1 tbsp olive oil: For sautéing and infusing gentle richness.
- 1/2 tsp salt: Enhances the flavors without overpowering them.
- 1/4 tsp black pepper: Adds just enough heat and depth.
- 1/4 tsp red pepper flakes (optional): A tiny kick for those who like a little spice.
- 2 balls burrata cheese (about 4 oz each): The crown jewel, creamy and luscious, to top the pasta.
- Fresh basil leaves, for garnish: Bright herbal notes and a pop of green color.
- Parmesan cheese, for serving (optional): Adds a savory, nutty finish if you like a bit more complexity.
How to Make Creamy Roasted Red Pepper Pasta with Burrata Recipe
Step 1: Roast the Red Peppers
Preheat your oven to 400°F. Place those gorgeous red peppers directly on a baking sheet and roast them for about 25-30 minutes. Remember to turn them occasionally so the skins char evenly, giving you that signature smokey flavor. When roasted, cover them with foil to steam for a while, which makes peeling the skins a breeze. Once cooled, peel and remove the seeds—this unlocks their deep, sweet flavor that forms the base of your sauce.
Step 2: Cook the Pasta
While your peppers are roasting, bring a large pot of salted water to a rolling boil. Cook the pasta until just al dente according to package directions. Al dente texture is key because it holds up beautifully once tossed with the creamy sauce, giving you that perfect bite every time. Drain the pasta and set it aside, ready to combine with your luscious sauce.
Step 3: Prepare the Sauce
Into a blender or food processor, add your peeled roasted peppers, heavy cream, minced garlic, salt, black pepper, and red pepper flakes if you want a little extra heat. Blend this mixture until it’s silky smooth and vibrant in color. This sauce is the heart of the dish—the smokiness from the peppers combined with the rich cream forms a dreamy coating you’ll want to lick off the plate.
Step 4: Simmer the Sauce
Heat the olive oil in a large skillet over medium heat. Pour in your blended sauce and let it gently simmer for about 5 minutes. Stir often to prevent sticking, and watch as the sauce thickens slightly and intensifies in flavor. This step marries the ingredients and brings it all together into that perfect creamy consistency.
Step 5: Combine Pasta and Sauce
Add your cooked pasta straight into the skillet with the sauce, tossing it thoroughly to coat every strand or piece. This is where the magic happens—the pasta gets fully enveloped in the creamy roasted red pepper goodness, promising bursts of flavor with every forkful.
Step 6: Plate with Burrata
Divide the saucy pasta evenly among your serving bowls. Then, tear the burrata cheese over the top generously. The cheese begins to soften and melt slightly from the warmth of the pasta, creating delightful pockets of creaminess that contrast beautifully with the rich sauce.
Step 7: Garnish and Serve
Finish your dish by scattering fresh basil leaves all over for a fresh, herbal lift. If you love a touch of extra savory depth, sprinkle a bit of Parmesan cheese on top. Serve immediately so you can dive into the creamy, luscious texture of burrata paired with the silky roasted red pepper sauce—pure pasta perfection.
How to Serve Creamy Roasted Red Pepper Pasta with Burrata Recipe
Garnishes
Fresh basil is a classic choice for this recipe, bringing a burst of color and a fragrant note that cuts through the richness. You can also add cracked black pepper or a drizzle of good olive oil to enhance the flavors further. Don’t underestimate a little grated Parmesan for an extra cheesy touch that everyone will appreciate.
Side Dishes
This creamy pasta pairs beautifully with a simple arugula salad tossed with lemon vinaigrette to balance the richness. Garlic bread or crusty baguette slices are also excellent for sopping up every last bit of the sauce. If you want to keep it light, steamed or roasted green vegetables like asparagus or broccoli offer a crisp contrast.
Creative Ways to Present
Serve the pasta in rustic bowls and add whole burrata balls in the center for a dramatic look that builds anticipation. You can also drizzle some basil oil or balsamic glaze over the top for an elegant finish. For entertaining, portion the pasta in small glasses or jars for unique individual servings that wow your guests.
Make Ahead and Storage
Storing Leftovers
Store any leftover Creamy Roasted Red Pepper Pasta with Burrata Recipe in an airtight container in the fridge for up to 3 days. Because the burrata is best fresh, it’s a good idea to keep it separate and add fresh when reheating the pasta.
Freezing
The pasta and sauce can be frozen if needed but be mindful that the cream sauce might change texture slightly upon thawing. Burrata is not freezer-friendly, so omit it before freezing and add fresh burrata after reheating.
Reheating
To reheat, gently warm the pasta in a skillet over low heat, adding a splash of cream or water to bring back creaminess. Add fresh burrata right before serving to retain its delicate texture. Avoid microwaving too long as it may cause separation in the sauce.
FAQs
Can I use jarred roasted red peppers instead of roasting fresh ones?
Absolutely, jarred roasted red peppers can be used in a pinch and will save time, but fresh roasted peppers often provide a more vibrant, smoky flavor that really elevates the sauce.
Is burrata cheese necessary, or can I use mozzarella?
While fresh mozzarella works, burrata adds a unique creamy center that melts luxuriously into the pasta. It’s worth trying the full Creamy Roasted Red Pepper Pasta with Burrata Recipe as intended for the best experience.
Can I make a vegan version of this dish?
Yes, to make a vegan version, replace heavy cream with full-fat coconut milk or cashew cream and use a vegan cheese alternative instead of burrata. Roasting the peppers remains a key step to get that smokey richness.
How spicy is this dish with red pepper flakes?
The red pepper flakes add just a gentle warming heat that enhances the flavor without overpowering the creamy sauce. You can always leave them out if you prefer a milder dish.
What pasta shapes work best with this creamy sauce?
Spaghetti, fettuccine, and penne are all excellent choices as they hold the sauce well. Choose your favorite—each offers a slightly different mouthfeel but the sauce will be delicious no matter what!
Final Thoughts
The Creamy Roasted Red Pepper Pasta with Burrata Recipe is one of those dishes that feels both indulgent and surprisingly approachable. Its comforting creaminess combined with bright, roasted pepper flavor and fresh, melty burrata creates an unforgettable meal that’s simple enough for any weeknight but special enough to share with loved ones. Give it a try—you might just find your new favorite pasta!
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Creamy Roasted Red Pepper Pasta with Burrata Recipe
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Roasting
- Cuisine: Italian
- Diet: Vegetarian
Description
This creamy red pepper pasta with burrata combines roasted red bell peppers blended into a rich, smooth sauce with tender pasta. Topped with luscious burrata cheese and fresh basil, it’s a comforting and elegant dish perfect for a cozy dinner.
Ingredients
Pasta
- 12 oz pasta (spaghetti, fettuccine, or penne)
Roasted Red Pepper Sauce
- 2 large red bell peppers
- 1 cup heavy cream
- 1 clove garlic, minced
- 1 tbsp olive oil
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/4 tsp red pepper flakes (optional)
Finish and Garnish
- 2 balls burrata cheese (about 4 oz each)
- Fresh basil leaves, for garnish
- Parmesan cheese, for serving (optional)
Instructions
- Roast the Red Peppers: Preheat your oven to 400°F. Place the whole red bell peppers on a baking sheet and roast them for 25-30 minutes, turning occasionally until the skins are charred and blistered. Remove from oven, cover with foil to steam and cool, then peel off skins and remove seeds.
- Cook the Pasta: Bring a large pot of salted water to a boil. Add your chosen pasta and cook according to package directions until al dente. Drain and set aside.
- Prepare the Sauce: In a blender or food processor, combine the peeled roasted peppers, heavy cream, minced garlic, salt, black pepper, and red pepper flakes if using. Blend until completely smooth and creamy.
- Simmer the Sauce: Heat olive oil in a large skillet over medium heat. Pour in the blended pepper sauce and simmer gently for about 5 minutes, stirring occasionally until the sauce thickens slightly and flavors meld.
- Combine Pasta and Sauce: Add the cooked pasta directly into the skillet with the sauce. Toss thoroughly to coat all the pasta evenly with the creamy red pepper sauce.
- Plate with Burrata: Divide the sauced pasta among serving bowls. Tear the burrata cheese into pieces and arrange generously on top of each bowl of pasta.
- Garnish and Serve: Garnish with fresh basil leaves and, if desired, sprinkle Parmesan cheese over the top. Serve immediately to enjoy the burrata’s creamy texture alongside the warm pasta.
Notes
- Roasting the peppers adds a smoky depth to the sauce; alternatively, jarred roasted peppers can be used for convenience.
- Red pepper flakes add a subtle kick but are optional according to taste.
- Use fresh burrata for the best creamy texture; mozzarella can be substituted if unavailable.
- Ensure pasta is cooked al dente to maintain bite when mixed with the sauce.
- This dish is best enjoyed fresh to appreciate the contrast between the warm sauce and cool burrata.
