Creamy Red Pepper Pasta with Burrata and Herbs Recipe
Indulge in the rich and creamy flavors of this delicious Creamy Red Pepper Pasta with Burrata and Herbs. This Italian-inspired dish features a velvety roasted red pepper sauce tossed with pasta and topped with fresh burrata cheese, basil, and parsley.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 2 servings 1x
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian-Inspired
- Diet: Vegetarian
Ingredients
Units
Scale
Pasta:
- 8 oz pasta (such as fettuccine or rigatoni)
Sauce:
- 1 tablespoon olive oil
- 3 cloves garlic, minced
- 1/2 teaspoon red pepper flakes (optional)
- 1 (12 oz) jar roasted red peppers, drained and chopped
- 1/2 cup heavy cream or full-fat coconut milk
- 1/4 cup grated Parmesan cheese
- Salt and black pepper to taste
- 2 tablespoons chopped fresh basil
- 1 tablespoon chopped fresh parsley
To Serve:
- 1 ball fresh burrata cheese
Instructions
- Cook Pasta: Cook pasta in salted boiling water until al dente. Reserve 1/2 cup pasta water and drain.
- Prepare Sauce: In a skillet, sauté garlic and red pepper flakes in olive oil. Add roasted red peppers, cook, then blend with cream and Parmesan until smooth.
- Combine and Serve: Return sauce to pan, warm, season, add pasta, toss to coat, using reserved water if needed. Serve topped with burrata, basil, and parsley.
Notes
- For a vegan version, use plant-based cream and skip the burrata or substitute with vegan cheese.
- You can also roast your own red peppers for extra depth of flavor.
Nutrition
- Serving Size: 1 bowl
- Calories: 530
- Sugar: 6 g
- Sodium: 420 mg
- Fat: 28 g
- Saturated Fat: 14 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 52 g
- Fiber: 4 g
- Protein: 18 g
- Cholesterol: 60 mg
