Simple and Delicious Roasted Red Pepper Burrata Pasta

This Roasted Red Pepper Burrata Pasta is the perfect, easy and cozy pasta dish to make! It has a simple and nourishing creamy red pepper sauce. Toss it over your favourite pasta and enjoy with fresh burrata cheese.

On a crisp Fall evening there is nothing quite like a warm comforting bowl of pasta. I love this red pepper and burrata pasta because it fills that comfort food craving but uses only fresh wholesome ingredients.

It starts by roasting peppers, along with fresh tomatoes, garlic and onion. Once the vegetables are beautifully roasted and caramelized, they are blended together with fresh basil and a dash of cream. This results in a smooth, luscious sauce full of flavour. Toss it over your favourite pasta, topped with a fresh ball of burrata cheese and a drizzle of balsamic glaze.

You can use any color peppers you like for this recipe. Red, yellow or orange will work, however using all red peppers with give you the most flavor. If you enjoy making pasta, I recommend serving this with fresh pasta or even sourdough pasta. This meal can be on the table in in just over 30 minutes making it perfect for any night of the week!

Tips for Making Roasted Red Pepper Burrata Pasta

1. Use all red peppers for the deepest flavour. In the photos you can see that I used red, orange and yellow peppers this time. While that is delicious, I always use all red peppers if I have them. They give your sauce a sweeter, more delicious flavor.
2. You want to roast the vegetables until the garlic is soft and golden brown. This will take a good 30 minutes and you don’t want to rush this. The longer the vegetables roast, the more enhanced all of their flavours become.
3. If you have a strong immersion blender you can use that to blend the sauce, but if not use a food processor or blender. The more powder your blender has, the more smooth and creamy the sauce will be. You don’t want chunks of skin remaining in your sauce.

Roasted Red Pepper Burrata Pasta Ingredients

Bell Peppers– As mentioned above, use all red bell peppers if possible for the richest flavour.

Tomatoes– Roma tomatoes or cherry tomatoes work best in this sauce.

Onion– Use yellow or white onion.

Garlic– Whole, fresh garlic cloves are what you want for that perfect roasted garlic in your sauce.

Olive oil– This helps prevent the vegetables from drying out in the oven and allows them to caramelize nicely.

Basil– Fresh basil gets blended in at the end for a fresh and vibrant addition. You don’t want to cook the basil.

Oregano– Roasted the vegetables with fresh oregano adds a delicious earthy flavour. You can sub with dried oregano if that’s all you have.

Cream– You can use half and half, heavy cream or any thickness of cream you prefer. If you don’t have any cream, a whole milk will work but will result in a slightly less creamy sauce.

Red Chili Flakes– These are completely optional but add a very subtle kick.

Pasta– Any pasta you like works with this recipe! Homemade or store-bought. My favourite is serving this on top of my sourdough pasta. Find the recipe here https://cmbarndominium.com/the-best-sourdough-pasta/

Burrata Cheese- This is a soft mozzarella cheese with a soft creamy centre. It adds the most dreamy creaminess to this pasta.

Balsamic Glaze– You can make this at home or buy it already made. The touch of sweetness and tanginess it adds to this pasta is incredible.

The Steps

1. Preheat your oven to 425F.
2. Start by adding the bell peppers, tomatos, onion and garlic to a baking sheet. Drizzle with olive oil, season with salt and pepper then place the sprig of oregano on top.
3. Place in the center of your oven and bake for 30 minutes or until roasted and starting to caramelize.
4. While the vegetables are roasting, boil your pasta in salted water.
5. Once cooked, reserve 1/3 cup of the pasta water, then strain the pasta.
6. After the vegetables are roasted, scrape everything (excluding the oregano) from the pan into a blender, food processor or bowl with an immersion blender.
7. Add the fresh basil, cream, 1/3 cup pasta water and chili flake. Blend until smooth.
8. Finally, taste the sauce and add anymore salt or pepper needed.
9. Pour the sauce over the cooked and strained pasta and toss until all the pasta is coated.
10. Serve immediately and top each bowl with a wedge of the burrate cheese, and a generous drizzle of balsamic glaze. Enjoy!

If you give this recipe a try, leave a comment or review below!

Looking for some more delicious pasta recipes to try?

https://cmbarndominium.com/simple-delicious-boursin-tomato-sourdough-pasta/

https://cmbarndominium.com/easy-delicious-sourdough-pasta-asparagus-carbonara/

https://cmbarndominium.com/dreamy-roasted-tomato-and-pesto-burrata-pasta/