Creamy Red Pepper Pasta with Burrata and Herbs
A delightful dish that combines sweet red bell peppers with rich cream and cheese, topped with fresh herbs for an elegant yet easy pasta meal.
Ingredients
For the sauce
- 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
- Kosher salt, to taste
- Freshly cracked black pepper, to taste
- 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 (8 oz) ball burrata cheese
For the pasta
- 1 lb linguine
Instructions
Preparation
- Bring a large pot of salted water to a boil and keep it ready while you start the sauce.
- Heat olive oil in a large Dutch oven over medium heat. Add the shallots and sauté for 2 to 3 minutes until golden and fragrant.
- Stir in the red bell peppers, thyme, oregano, and rosemary. Season generously with salt and pepper. Cook for 15 to 18 minutes, stirring occasionally, until the peppers are soft and caramelized.
Sauce Preparation
- Add the minced garlic and balsamic vinegar. Let it cook for about a minute until the vinegar reduces slightly and the garlic becomes aromatic.
- Pour in the vegetable stock and bring to a gentle simmer. Let it cook for 5 minutes.
Pasta Cooking
- Drop the linguine into the boiling water and cook it for one minute less than the package instructions for al dente texture.
Blending
- Remove the herb stems from the pot, stir in the heavy cream, and transfer the mixture to a high-speed blender. Blend until the sauce is smooth and silky, about 90 seconds.
Combining and Serving
- Drain the pasta and return it to the pot. Pour the creamy red pepper sauce over the pasta, add the grated parmesan cheese, and toss over low heat until everything is well coated and the cheese has melted.
- Stir in the chopped parsley. Plate the pasta and top with torn burrata cheese. Drizzle with a little olive oil and sprinkle extra parmesan and herbs on top if desired.
Notes
This pasta is best enjoyed fresh from the stove. If you have leftovers, store the pasta in an airtight container in the refrigerator for up to 3 days and reheat gently on the stove or in the microwave. For a spicier kick, add a pinch of red pepper flakes when sautéing the shallots. Use a variety of fresh herbs to personalize the flavor. You can also substitute the heavy cream with coconut cream for a vegan version.
Nutrition
Serving: 1gCalories: 600kcalCarbohydrates: 70gProtein: 15gFat: 25gSaturated Fat: 10gSodium: 600mgFiber: 4gSugar: 6g
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