Roasted Red Pepper Pasta with Burrata
Roasted Red Pepper Pasta with Burrata. Day 3 in a row of pasta…but can you ever have too much pasta?? I think no. This roasted red pepper pasta is creamy and saucy and delicious. Topped with fresh burrata and basil leaves. Finally sprinkled with some red pepper flakes for a little spice…it’s the perfect Monday pick me up !! With a little wine of course ;))
Start the week off with pasta…because why not? Even if you’ve been eating pasta all weekend long…just go for it. Because there is nothing like a pasta pick me up to start the week off. Especially when it’s warm outside because you're just adding to the good vibes with a pasta dish.
This roasted red pepper pasta is super delicious. It’s good for just about any time of the year, but I think it’s especially perfect for the beginning of spring. It’s vibrant and topped with tons of fresh basil and there’s burrata which we all know you can never go wrong with.
The sauce is super creamy and a little spicy with the red pepper flakes. The burrata just adds to the creaminess and it’s got that perfect smoky roasted pepper flavor. If you like red peppers you’re definitely going to love this. And if you don’t like red peppers…well, this dish might just change your mind.
So it’s our first full week of march and I am excited. The weather is getting warmer, the days are getting longer, and I am going to be at the beach again this weekend and celebrating my dads birthday. So needless to say, I am, as always, excited to make it to the weekend !!
Ingredients
1/4 cup olive oil
1 shallot; chopped
5 red bell peppers; stemmed, seeded, & sliced
2 sprigs fresh thyme
2 sprigs fresh oregano
1 sprig fresh rosemary
salt and pepper
1 garlic clove; chopped
2 tablespoons balsamic vinegar
2 cups vegetable stock
1/2 cup heavy cream
1/3 cup parmesan
1/4 cup chopped fresh parsley
1 pound fettuccine
8 ounce burrata
fresh basil leaves and red pepper flakes for serving
Directions
In a large stock pot, heat the olive oil over medium heat. Add the shallot and sauté until softened. Add the peppers, thyme, oregano, and rosemary. Season with salt and pepper.
Cook until the peppers have softened and caramelized for about 20 minutes. Stir often. Add the garlic and balsamic vinegar and cook for another few minutes. Add the vegetable stock. Bring to a boil. Lower to a simmer and cook for 10 minutes. Remove the herbs from the sauce stir in the cream. Using an immersion blender, blend the sauce until smooth and creamy. Set aside and keep warm.
Cook the pasta. Drain, saving 1 cup of cooking water. Add the pasta to the sauce. Top with parmesan and stir to combine over low heat. Add pasta water as needed. Stir in the parsley.
Serve topped with burrata, basil, and red pepper flakes.
