Mediterranean Roasted Red Pepper Pasta with Burrata Cheese
This Mediterranean-inspired pasta features a velvety roasted red pepper sauce blended with garlic, olive oil, and herbs, coating your favorite pasta shape. It’s finished with fresh burrata cheese that melts into the warm pasta for a creamy, indulgent finish — all balanced by the bright, smoky sweetness of roasted peppers.
⏱ Time:
Prep time: 10 minutes
Cook time: 20 minutes
Total time: 30 minutes
Ingredients:
For the Pasta:
250g (9 oz) pasta (penne, rigatoi, fusilli, or spaghetti)
Salt, for boiling pasta water
For the Roasted Red Pepper Sauce:
2 large roasted red bell peppers (from a jar or freshly roasted)
2 tbsp olive oil
3 cloves garlic, minced
¼ tsp red pepper flakes (optional for mild heat)
¼ cup onion, chopped
2 tbsp tomato paste
1 tsp dried oregano
¼ cup vegetable broth or pasta water
Salt & black pepper to taste
Toppings:
1 large ball of burrata cheese (or 2 small ones)
2 tbsp fresh basil, chopped
Optional: Grated parmesan or toasted pine nuts
Instructions:
1. Cook the Pasta:
Bring a pot of salted water to a boil. Cook pasta until al dente according to package instructions.
Reserve ½ cup of the pasta water, then drain.
2. Prepare the Sauce Base:
In a skillet over medium heat, add olive oil. Sauté chopped onions for 3–4 minutes until soft.
Add garlic and red pepper flakes; cook for 30 seconds until fragrant.
Stir in tomato paste and oregano. Cook for 1–2 minutes to caramelize slightly.
3. Blend the Sauce:
Add roasted red peppers and sautéed mixture to a blender.
Pour in broth (or pasta water) and blend until smooth. Adjust salt and pepper to taste.
4. Combine and Heat:
Pour the sauce back into the skillet over low heat.
Stir in cooked pasta and toss to coat. Add a splash of reserved pasta water if needed for creaminess.
5. Finish with Burrata:
Plate the pasta in shallow bowls. Tear burrata over the top while the pasta is still warm.
Sprinkle with chopped basil and a drizzle of olive oil. Optional: add parmesan or pine nuts for extra flavor and texture.
Tips:
Roast your own peppers: Blacken them over a gas flame or broil in the oven until charred, then peel off skins.
Want protein? Add grilled chicken, shrimp, or chickpeas.
Make it vegan: Use a vegan cheese like cashew cream or almond ricotta in place of burrata.
❓ Frequently asked questions FAQ:
Q: Can I make this ahead?
A: Yes! The sauce can be made 2–3 days ahead and refrigerated. Add burrata only when serving.
Q: What pasta works best?
A: Short pasta like rigatoni or penne holds the sauce well, but spaghetti works beautifully for a twirlable version.
Q: Can I add greens?
A: Yes! Stir in baby spinach or arugula at the end for a boost of nutrients and color.
Nutrition information
Calories: ~480
Protein: 17g
Carbs: 45g
Fat: 26g
Fiber: 5g
Sugar: 6g