Creamy Red Pepper Pasta with Burrata and Herbs
A comforting bowl of creamy pasta featuring roasted red peppers, fragrant garlic, and a touch of balsamic, topped with burrata and fresh herbs.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 4-6 servings 1x
- Category: Main Course
- Method: Sautéing and Roasting
- Cuisine: Italian
- Diet: Vegetarian
Ingredients
Scale
- ¼ cup olive oil
- 2 lbs red bell peppers, stemmed and thinly sliced (about 5 peppers)
- 2 sprigs fresh thyme
- 2 sprigs fresh oregano
- 1 sprig fresh rosemary
- 4 cloves garlic, minced
- ¼ cup balsamic vinegar
- 1 ½ cups vegetable stock
- ¼ cup heavy cream
- ¼ cup grated parmesan cheese (plus extra for garnish)
- ½ cup packed fresh parsley, finely chopped
- 1 ball (8 oz) burrata cheese
- 2 medium shallots, thinly sliced
- 1 lb linguine
Instructions
- Sautéing the Aromatics: In a large skillet, heat the olive oil over medium heat. Add the shallots and sauté until they become translucent, about 3-4 minutes. Then, stir in the minced garlic, fresh thyme, oregano, and rosemary, letting the herbs release their fragrant oils for an additional minute.
- Roasting the Red Peppers: Add the sliced red bell peppers to the skillet and continue to cook, stirring occasionally, until they’re softened and slightly caramelized, about 10-12 minutes.
- Deglazing and Simmering: Pour in the balsamic vinegar, scraping up any browned bits from the bottom of the pan. Follow with vegetable stock and bring to a gentle simmer. Let this mixture bubble for about 5 minutes.
- Making it Creamy: Turn down the heat and carefully stir in the heavy cream and grated parmesan cheese. Allow the sauce to simmer for another 5 minutes until it thickens slightly.
- Cooking the Pasta: While your sauce is simmering, cook the linguine according to package directions until al dente. Reserve about ½ cup of the pasta cooking water before draining.
- Combining the Magic: Add the drained pasta to the skillet with the creamy red pepper sauce. Toss gently to coat the pasta evenly.
- The Final Touch & Serving: Remove from heat, and fold in the chopped parsley. Dish out generous portions and top each with a slice of burrata, allowing it to melt slightly.
Notes
Tastes best when served immediately, but leftovers can be stored in the fridge for up to 3 days. Reheat gently.
Nutrition
- Serving Size: 1 serving
- Calories: 550
- Sugar: 9g
- Sodium: 450mg
- Fat: 25g
- Saturated Fat: 10g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 65g
- Fiber: 3g
- Protein: 18g
- Cholesterol: 30mg
Find it online: https://www.nailzspa.com/creamy-red-pepper-pasta-with-burrata/