Description
A delightful pasta dish featuring a creamy roasted red pepper sauce topped with luxurious burrata cheese and fresh herbs, perfect for gatherings or weeknight dinners.
Ingredients
Scale
- 12 ounces of pasta (spaghetti, fettuccine, or penne)
- 2 large red bell peppers, roasted and peeled
- 1 cup heavy cream
- 1 clove garlic, minced
- 1 tablespoon olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon red pepper flakes (optional)
- Fresh basil, for garnish
- Burrata cheese, for topping
- Parmesan cheese, for serving (optional)
Instructions
- Preheat your oven to 400°F (200°C). Place the red bell peppers on a lined baking sheet and roast for 25-30 minutes until the skins blister and char.
- After roasting, let the peppers cool, then peel off the skins and remove the seeds.
- Fill a large pot with salted water and bring it to a boil. Add pasta and cook according to package instructions until al dente. Reserve 1 cup of pasta cooking water before draining.
- In a blender, combine roasted peppers, heavy cream, minced garlic, salt, pepper, and optional red pepper flakes. Blend until smooth.
- In a large skillet over medium heat, add olive oil and pour in the blended sauce. Simmer for about 5 minutes, stirring occasionally.
- Add the cooked pasta to the skillet, tossing it in the sauce. Use reserved pasta water to adjust the sauce’s consistency if needed.
- Serve in bowls topped with pieces of burrata and sprinkle with fresh basil. Optionally, grate Parmesan cheese over the top before serving.
Notes
Roast peppers ahead and store them in the fridge for up to a week for convenience. Consider variations with different types of pasta or adding sautéed vegetables.
Nutrition
- Serving Size: 1 serving
- Calories: 550
- Sugar: 5g
- Sodium: 600mg
- Fat: 25g
- Saturated Fat: 15g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 65g
- Fiber: 3g
- Protein: 18g
- Cholesterol: 60mg