I love bright, creamy pasta dishes, and this Creamy Red Pepper Pasta with Burrata is one of my favorites. It comes together fast and feels special, with silky sauce and soft burrata on top. If you like simple weeknight bowls, try my chicken pillows with creamy parmesan sauce for another cozy dinner idea.
Dad James taught me to roast peppers, Mom Eva loved the burrata twist, and Sister Jennifer asks for this dish at every visit.
Your Ingredients List
- 12 ounces of pasta (your choice: 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, for heat)
- Fresh basil, for garnish
- Burrata cheese, for topping
- Parmesan cheese, for serving (optional)
My Go-To Equipment
I keep this gear ready when I make the recipe. I use a sturdy blender, the same one I use for potato soup with lentils.
- Baking sheet for roasting peppers
- Blender or food processor
- Large pot for pasta
- Large skillet for the sauce
- Colander to drain pasta
- Tongs or spoon to toss
The Simple Steps to Follow
- Preheat the oven to 400°F and roast whole peppers on a baking sheet until skins char, about 25 to 30 minutes.
- Let the peppers cool, then peel off the skins and remove seeds.
- Boil a large pot of salted water and cook the pasta until al dente, then drain.
- In a blender, combine roasted peppers, heavy cream, garlic, salt, pepper, and red pepper flakes; blend until smooth.
- Heat olive oil in a large skillet over medium heat.
- Pour the blended sauce into the skillet and cook for about five minutes, stirring.
- Add the cooked pasta to the skillet and toss to coat well.
- Remove from heat and divide pasta into bowls.
- Top each bowl with pieces of burrata and sprinkle fresh basil.
- Finish with grated Parmesan if you like.
Healthy Twists on a Classic
I like to make small swaps for more veggies or less cream. Use half-and-half or a mix of milk and Greek yogurt to cut fat. Add spinach or kale when you toss the pasta for more color. Swap burrata for fresh mozzarella to save a little on cost while keeping creaminess.
Serving Suggestions From My Table
I serve this dish with a crisp green salad and crusty bread to soak up the sauce. Finish the meal with something sweet like my Brazilian carrot cake for a homey touch.
Getting It Just Right
Taste and adjust salt and pepper at the end. If the sauce seems too thick, stir in a little pasta water to loosen it. If it is too thin, simmer it a few more minutes to reduce. Burrata melts gently but keep it whole until you serve so it stays creamy.
How to Store Leftovers
Cool leftover pasta to room temperature and store in an airtight container in the fridge for up to three days. Keep burrata separate and add fresh when you reheat. Reheat gently on the stove with a splash of cream or water to bring the sauce back.
Enjoy Every Moment
I like to sit down and savor the warm sauce and soft cheese. This dish feels simple but special, and it makes me glad to share the table with family.
A Few Common Questions
Can I make Creamy Red Pepper Pasta with Burrata ahead of time?
Yes. Make the sauce and roast the peppers a day ahead and keep them chilled. Cook the pasta fresh when you are ready and toss with warm sauce before serving.
How can I reheat Creamy Red Pepper Pasta with Burrata without losing texture?
Reheat gently in a skillet over low heat with a splash of pasta water or cream. Stir often and add burrata fresh after reheating to keep it creamy.
Can I use substitutes in Creamy Red Pepper Pasta with Burrata?
Yes. Use half-and-half or whole milk with a spoon of Greek yogurt instead of heavy cream. Swap burrata for fresh mozzarella or ricotta if needed. Adjust seasoning to taste.
Print
Creamy Red Pepper Pasta with Burrata & Herbs
- Total Time: 50 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
A bright and creamy pasta dish with silky red pepper sauce, topped with soft burrata and fresh herbs. Perfect for a cozy weeknight dinner.
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
- Preheat the oven to 400°F (200°C) and roast whole peppers on a baking sheet until skins char, about 25 to 30 minutes.
- Let the peppers cool, then peel off the skins and remove seeds.
- Boil a large pot of salted water and cook the pasta until al dente, then drain.
- In a blender, combine roasted peppers, heavy cream, garlic, salt, pepper, and red pepper flakes; blend until smooth.
- Heat olive oil in a large skillet over medium heat.
- Pour the blended sauce into the skillet and cook for about five minutes, stirring.
- Add the cooked pasta to the skillet and toss to coat well.
- Remove from heat and divide pasta into bowls.
- Top each bowl with pieces of burrata and sprinkle fresh basil.
- Finish with grated Parmesan if desired.
Notes
Taste and adjust salt and pepper at the end. If the sauce is too thick, stir in a little pasta water. If too thin, simmer for a few more minutes.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 5g
- Sodium: 350mg
- Fat: 18g
- Saturated Fat: 9g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 3g
- Protein: 12g
- Cholesterol: 40mg
Keywords: creamy pasta, red pepper, burrata, weeknight dinner, vegetarian