difficulty
Beginner
Servings
2 servings
Prep time
10 min
Cooking time
25 min
Calories
700 kcal
This roasted red pepper burrata pasta is one of those dinners that looks impressive but is actually really simple to make. The roasted peppers blend into a creamy sauce that’s full of flavor, and once the burrata melts into the warm pasta, everything becomes extra rich and smooth.
I love this recipe because it feels a little different from a classic pasta sauce but still uses really simple ingredients. The fresh basil and chili flakes on top balance the creamy sauce really well, and it’s the kind of dinner that feels perfect for slower evenings at home.
Why You’ll Love This Pasta
This pasta is creamy, full of flavor, and surprisingly easy to make. The roasted peppers and burrata make the sauce rich and smooth without feeling too heavy, and everything comes together with really simple ingredients. It’s the kind of dinner that feels comforting but still a little different from a classic pasta recipe.
Ingredients
- Pasta:
- 250 g pasta of choice
- 2 roasted red peppers
- 2 garlic cloves
- 40 g parmesan cheese
- 100 ml cream
- 1 tbsp olive oil
- Extras:
- 1 burrata ball
- Fresh basil
- Chili flakes
- Salt & pepper
- Optional Toppings:
- Spinach
- Grilled chicken
- Pine nuts
- Extra parmesan
Instructions
- Cook the pasta until al dente.
- Blend the roasted peppers, garlic, parmesan, cream, olive oil, salt, and pepper until smooth.
- Warm the sauce in a skillet over medium heat.
- Add the cooked pasta and toss until coated.
- Spoon into bowls.
- Top with burrata, basil, chili flakes, and extra parmesan before serving.
Nutrition per serving
- Protein: ~25 g
- Fat: ~35 g
- Carbohydrates : ~62 g
- Fiber: ~5 g
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Make Ahead & Meal Prep
The roasted red pepper sauce is great for making ahead because the flavors actually get even better after sitting in the fridge for a few hours. You can prepare the sauce up to 4 days in advance and keep it stored in an airtight container.
When you’re ready to eat, just cook fresh pasta and warm the sauce in a skillet. I usually add a small splash of pasta water, milk, or cream while reheating because the sauce thickens a little in the fridge.
For the best texture, add the burrata fresh right before serving so it stays creamy and soft.
Tips
- I like saving a little pasta water because it makes the sauce extra smooth and creamy
- Fresh basil on top makes a big difference and keeps the pasta tasting fresh
- Add the burrata right before serving so it stays soft and creamy
- If the sauce feels too thick, just stir in a splash of cream or pasta water
- Chili flakes on top balance the creamy sauce really well
Variations
- Protein version: Add grilled chicken or shrimp
- Spicy version: Add chili oil
- Vegetarian version: Add spinach or mushrooms
- Extra creamy version: Add mascarpone
FAQ
Penne, rigatoni, tagliatelle, or fusilli all work really well because the sauce sticks nicely to them.
Yes, definitely. Jarred roasted peppers work perfectly and make the recipe even quicker.
Yes. Mozzarella, ricotta, mascarpone, or even cream cheese can work as substitutes.
Spinach, mushrooms, zucchini, kale, or roasted tomatoes all taste really good in this pasta.
Recipe by vino
I love this recipe because it’s one of those pastas that feels simple but still tastes really special. The roasted red peppers make the sauce rich and flavorful, and the burrata melts into the pasta and makes everything extra creamy.
It’s also the kind of dinner that always feels good to sit down to after a long day, especially with fresh basil and warm garlic bread on the side.
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