Creamy Roasted Red Pepper Pasta with Burrata

Introduction

If you're in search of a delightful meal that bursts with flavor and is surprisingly easy to prepare, look no further than creamy roasted red pepper pasta with burrata. This dish combines the sweet, smoky flavor of roasted red peppers with velvety burrata cheese, creating a meal that feels indulgent but doesn't require hours in the kitchen.

Roasting the peppers intensifies their natural sweetness and adds depth to the dish. Whether you're cooking for a special occasion or simply whipping up a weeknight dinner, this pasta will impress all around the table. Plus, it can be on your plate in about half an hour, making it a perfect go-to for busy evenings.

Ingredients

• 12 oz pasta of choice
• 2 large red bell peppers
• 2 tablespoons olive oil
• 3 cloves garlic, minced
• 1 cup heavy cream
• 1 teaspoon smoked paprika
• Salt to taste
• Freshly cracked black pepper to taste
• 4 oz burrata cheese
• Fresh basil leaves, for garnish
• Parmesan cheese, for serving

Directions & Preparation

1. Preheat your oven to 400°F (200°C).
2. Slice the red bell peppers in half and remove the seeds. Place them cut-side down on a baking sheet lined with parchment paper. Drizzle with 1 tablespoon of olive oil and roast in the oven for about 25 minutes, or until the skins are charred and blistered.
3. While the peppers are roasting, bring a large pot of salted water to a boil and cook the pasta according to package instructions until al dente. Reserve 1 cup of the pasta water before draining the pasta.
4. Once the peppers are done, remove them from the oven and let them cool slightly. Peel off the charred skins, then place the peeled peppers in a blender or food processor.
5. Add minced garlic, heavy cream, smoked paprika, salt, and pepper to the blender with the roasted peppers. Blend until smooth and creamy.
6. In the same pot used for the pasta, combine the drained pasta and the roasted red pepper sauce. If the sauce is too thick, add some reserved pasta water, one tablespoon at a time, until the desired consistency is achieved.
7. Gently fold in the burrata cheese, allowing it to melt slightly into the pasta. Taste and adjust seasoning if needed.
8. Serve immediately, garnishing each plate with fresh basil leaves and a sprinkle of Parmesan cheese.

FAQs

What if my roasted red pepper sauce is too thick?

Add reserved pasta water, one tablespoon at a time, until it reaches your desired consistency.

Can I use jarred roasted red peppers instead of fresh?

Yes, jarred roasted red peppers can be a time-saver; just drain and blend them following the same steps.

How can I enhance the flavor of the sauce?

Consider adding a squeeze of lemon juice or a pinch of red pepper flakes for extra brightness and heat.

What should I do if the pasta is overcooked?

If overcooked, try incorporating some fresh herbs and a splash of cream to add moisture and flavor.

Can I make this dish vegetarian-friendly?

The recipe is already vegetarian; just ensure your pasta is free from eggs if you prefer it to be vegan.

How can I adjust this recipe to serve more people?

Simply double the ingredients and use a larger pot for the pasta and sauce.

What if I want to add protein to this dish?

Grilled chicken or shrimp would pair beautifully with the pasta; just cook it separately and add it at the end.

Can I prepare the roasted peppers in advance?

Yes, roasted peppers can be stored in the refrigerator for several days and used as needed.

Conclusion

Creamy roasted red pepper pasta with burrata is a testament to how simple ingredients can create a dish that feels luxurious. The sweetness of the roasted peppers combined with the richness of burrata results in a comforting meal that you will crave time and again.

Don’t hesitate to experiment with the dish; whether it’s adding different vegetables, proteins, or herbs, this recipe is forgiving and versatile. Enjoy the satisfaction of creating a restaurant-quality dish right in the comfort of your kitchen!

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Savor the Day with Tasty Ground Beef Dishes

Delicious Dinner Ground Beef made approachable with clear cues, pantry staples, and flexible swaps.

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Ingredients Method

Ingredients

  

• 1 pound ground beef
• 1 medium onion diced
• 2 cloves garlic minced
• 1 can 14 ounces diced tomatoes
• 1 tablespoon chili powder
• 1 teaspoon ground cumin
• Salt and pepper to taste
• 2 tablespoons olive oil

Method

 

1. Heat the olive oil in a large skillet over medium heat.
2. Add the diced onion and sauté until translucent.
3. Stir in the minced garlic and sauté for another minute.
4. Increase the heat to medium-high and add the ground beef.
5. Season with salt, pepper, chili powder, and cumin.
6. Cook until the beef is browned and fully cooked through.
7. Stir in the diced tomatoes and let simmer for 10 minutes.
8. Taste and adjust seasoning if necessary before serving.

Notes

Additional serving suggestions: pair with a crisp salad, garlic bread, or roasted seasonal vegetables for balance.

For make-ahead, prep components separately and assemble just before heating to preserve texture.

Taste and adjust with acid (lemon/vinegar) and salt right at the end to wake up flavors.