Description
Creamy Red Pepper Pasta with Burrata is a luscious, comforting dish that beautifully marries roasted red peppers and creamy cheese for a satisfying meal you can whip up any night.
Ingredients
Scale
- 8 oz fettuccine or penne pasta
- 2 large red bell peppers
- 3 cloves garlic, minced
- 1 cup heavy cream
- 4 oz burrata cheese
- ¼ cup fresh basil or parsley, chopped
- 2 tbsp extra virgin olive oil
- Salt and pepper to taste
Instructions
- Preheat oven to 450°F (232°C). Halve the red peppers, remove seeds, and place them cut side down on a baking sheet. Roast for about 20 minutes until skin blisters.
- Cook pasta according to package instructions until al dente. Drain and set aside.
- In a skillet, heat olive oil over medium heat. Sauté minced garlic until fragrant, about 1 minute.
- Once peppers are cool, peel off charred skin and blend with sautéed garlic and heavy cream until smooth.
- Combine drained pasta in the skillet with the red pepper sauce over low heat, tossing gently.
- Tear burrata over plated pasta and sprinkle with fresh herbs before serving.
Notes
- For added nutrition, consider mixing in spinach or other greens.
- Use jarred roasted red peppers for a quicker option if time is tight.
- Adjust spice levels by adding crushed red pepper flakes.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Roasting/Sautéing
- Cuisine: Italian
Nutrition
- Serving Size: 1 cup (245g)
- Calories: 650
- Sugar: 4g
- Sodium: 350mg
- Fat: 40g
- Saturated Fat: 24g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 3g
- Protein: 15g
- Cholesterol: 115mg