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Creamy Red Pepper Pasta with Burrata and Herbs

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A comforting bowl of linguine coated in creamy roasted red pepper sauce, topped with 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. Prep the Ingredients: Gather all your ingredients. Slice the red bell peppers, garlic, and shallots, and chop the herbs.
  2. Sauté the Shallots and Garlic: In a large skillet, heat the olive oil over medium heat. Add the sliced shallots and cook until translucent, about 5 minutes. Stir in the minced garlic and cook for another minute.
  3. Roast the Red Peppers: Add the sliced red bell peppers and season with salt and pepper and fresh herbs. Sauté for about 10 minutes until tender and slightly caramelized.
  4. Build the Sauce: Pour in the balsamic vinegar, reducing for about 2 minutes. Add vegetable stock and simmer for another 5-7 minutes.
  5. Blend It Up: Carefully blend the pepper mixture until smooth and return the sauce to the skillet. Stir in heavy cream and parmesan cheese.
  6. Cook the Pasta: In a large pot, bring salted water to a boil and cook the linguine until al dente. Drain and set aside.
  7. Combine: Toss the cooked linguine into the creamy sauce. Adjust the thickness with reserved pasta water if needed.
  8. Garnish and Serve: Serve hot, topped with torn burrata, parsley, and extra parmesan.

Notes

Pairs well with a green salad and a chilled glass of white wine. Store leftovers in an airtight container for up to 3 days.

Nutrition

Find it online: https://doughgirlbylea.com/creamy-red-pepper-pasta-burrata-herbs/

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