Creamy Roasted Red Pepper Pasta with Burrata

It is no secret that I love pasta. I could eat it for every meal and this roasted red pepper pasta with burrata is definitely a high ranking recipe in my house. One of the things I love about pasta is that it is quite versatile and can be enjoyed in many ways. With a classic tomato sauce or mac N’ cheese, with Asian inspired flavors, or even paired with seafood, the options are practically endless.

I especially like pasta dishes that are vegetarian because you don’t miss the meat when you have a mountain of noodles in front of you. My roasted red pepper pasta with burrata is vegetarian and also does a little two in one action because in making the sauce, you make roasted red peppers. Be sure to make extra to enjoy in salads later too!

The burrata in this pasta will also add some protein to the meal, making it well rounded, and dare I say, healthy for pasta! I mean, think about it. You have the carbs, necessary for life, healthy fats from olive oil, plenty of fiber from the peppers, and a bit of protein from the cream and cheese. It’s perfect!

And by the way, burrata can be substituted with fresh mozzarella if you can’t find it. They are very similar except burrata is a fresh cheese with a soft mozzarella like shell and creamy interior without needing to be melted. If you use mozzarella, you may want to slice it thinly and allow it to slightly melt over the pasta.

Serves 6 if I am not around.

Tools:

You will need a blender or a food processor to make the roasted red pepper sauce.

Suggested Wine Pairing:

A light bodied red wine is perfection with this, like a Grenache or a zinfandel.

Ingredients:

7 red peppers, halved and seeds removed

5 cloves of garlic

2 Thai red chilis

2 tablespoons of olive oil

1 cup of cream

1/4 cup parmesan, shredded

2 tablespoons of tomato paste

16 ounces of pasta, fusilli or penne would be a good option for the sauce

12 ounces of burrata or mozzarella cheese

Torn basil, for garnish and deliciousness

Instructions:

1. Preheat the oven to 400F and place the pepper cut side down in a oiled roasting pan. Throw your garlic and red chilis in there too. Top with salt and pepper and olive oil.
2. Roast the peppers for 40 minutes until they are soft and the skin is blistered. Remove the peppers from the oven and place them in a large bowl. Cover a with a tea towel or plastic wrap for 20 minutes.
3. After 20 minutes, the peppers should be cool enough to handle and remove the skin. You could stop here if you just wanted to make roasted peppers, but no, we are going to keep going.
4. Add peppers, garlic, chilis, tomato paste, cream and parmesan cheese to a blender or food processor. Throw in some salt and black pepper for good measure, and blend away until the mixture is smooth.
5. Make your pasta of choice according to the directions and strain, reserving about 1/2 cup of cooking liquid.
6. While the pasta is cooking, add your roasted pepper mixture to a sauce pan and reheat at low heat. Add the reserved pasta water as needed.
7. Combine the cooked pasta with the sauce. Divide between bowls and top with a portion of burrata and some basil. YUM!

If you like this, try my feta pasta bake or baked penne with extra veggies! You will also love my super simple and fast summer pasta with tomatoes.