Description
A rich and velvety pasta tossed in a creamy roasted red pepper sauce, finished with fresh herbs and luscious burrata for an elegant yet easy meal.
Ingredients
- 12 ounces 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
1. Preheat oven to 400°F (200°C). Place red bell peppers on a baking sheet and roast for 25–30 minutes until skins are charred. Let cool.
2. Bring a large pot of salted water to a boil. Cook pasta according to package instructions until al dente. Drain and set aside.
3. Peel skins from cooled peppers and remove seeds. Add peppers, heavy cream, garlic, salt, pepper, and red pepper flakes to a blender and blend until smooth.
4. Heat olive oil in a large skillet over medium heat. Pour in the sauce and cook for about 5 minutes, stirring occasionally.
5. Add cooked pasta to the skillet and toss until evenly coated in the sauce.
6. Remove from heat and transfer pasta to serving bowls.
7. Top each serving with burrata cheese.
8. Garnish with fresh basil and finish with grated Parmesan if desired.
Notes
For extra protein, add grilled chicken, shrimp, or a plant-based alternative.
Reserve a bit of pasta water to loosen the sauce if it becomes too thick.
Use jarred roasted red peppers to save time.
Serve immediately for the best creamy texture.
Nutrition
- Serving Size: 1 serving
- Calories: 550
- Sugar: 6g
- Sodium: 480mg
- Fat: 30g
- Saturated Fat: 18g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 4g
- Protein: 15g
- Cholesterol: 75mg