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Creamy Red Pepper Pasta with Burrata and Herbs

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A delightful creamy pasta dish featuring sweet, caramelized red peppers, burrata cheese, and fresh herbs.

Ingredients

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  • 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

  1. Sauté the Red Peppers and Shallots: In a large skillet, heat the olive oil over medium heat. Add the sliced shallots and sauté until they become translucent, about 3-4 minutes. Next, stir in the thinly sliced red bell peppers along with the sprigs of thyme, oregano, and rosemary. Sauté until the peppers are soft and slightly caramelized, about 10-12 minutes.
  2. Infuse with Garlic: Add the minced garlic to the skillet and cook, stirring frequently, until fragrant—about 1-2 minutes.
  3. Create the Sauce Base: Pour in the balsamic vinegar and let it cook down for another 2-3 minutes. Then, add the vegetable stock and bring everything to a gentle simmer—let it bubble away for about 5 minutes.
  4. Blend Until Smooth: Carefully transfer the cooked pepper mixture to a blender. Blend on high until you achieve a smooth consistency.
  5. Finish the Sauce: Return the blended sauce to the pan over low heat. Stir in the heavy cream and grated parmesan cheese, mixing until smooth and integrated.
  6. Cook the Linguine: In a large pot of salted boiling water, cook the linguine according to package instructions until al dente. Reserve about a cup of the pasta water before draining.
  7. Combine Pasta and Sauce: Add the drained linguine to the creamy red pepper sauce. Toss everything together, adding reserved pasta water a little at a time until you reach your desired consistency.
  8. Garnish and Serve: Fold in the finely chopped parsley. Serve the pasta with generous dollops of burrata cheese on top, a sprinkle of extra parmesan cheese, and a few fresh herb leaves for garnish.

Notes

Pair with a light green salad drizzled with lemon vinaigrette and a crisp white wine.

Nutrition

Find it online: https://www.lunarecipez.com/creamy-red-pepper-pasta-with-burrata/

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