Roasted Pepper Pasta with Burrata

Simple and delicious roasted pepper pasta with burrata and roasted garlic. This dish is so good that it will quickly become your family favourite. All the flavour hit comes from roasted veggies, amazing balsamic vinegar and creamy sauce.

One lovely Sunday morning I had an incredible opportunity to spend my day with the wonderful team from The WTAF Show. We were shopping in my favourite Cheese market in Chiswick and chatting about my favourite topic – food. It was incredible, and I was so grateful for this experience.

While I was shopping, chatting, and choosing my cheese I was also planning my next recipe. Suddenly I remembered that I hadn’t shared with you any pasta recipes for a while and what could be better than cheese and pasta? Well maybe pizza and cheese, but let’s not go there.

I wanted to make something simple, creamy but utterly delicious. And this recipe is exactly like that! I managed to elevate humble ingredients into a true sensation. Roasting the red peppers and cherry tomatoes brings out their natural sweetness, while the garlic infuses the sauce with a rich, aromatic depth. Combine that with a splash of balsamic vinegar, a dash of double cream, and the creamy decadence of burrata, and you’ve got a winning combination that’s as luxurious as it is comforting.

So, less talking and more cooking. Trust me, once you try it, you’ll wonder how you ever lived without this roasted pepper pasra with burrata!

Roasted Pepper Pasta with Burrata: Ingredients

You’ll see you only need very basic ingredients to make this roasted pepper pasta with burrata and create an incredible, vegetarian meal.

Here is the full ingredients list:

• Pasta tagliatelle. This long, flat pasta variety provides the perfect canvas for the rich and creamy roasted pepper sauce to cling to, ensuring every bite is packed with flavour.
• Red Peppers. Roasting the red peppers brings out their natural sweetness and adds a smoky depth to the sauce, creating a vibrant and luscious base for the pasta.
• Cherry Tomatoes. These little gems burst with juicy sweetness when roasted, infusing the sauce with a bright and tangy flavour that balances the richness of the cream and cheese.
• Garlic Cloves. Roasted garlics brings some sweetness and earthy tones to the sauce.
• Balsamic Vinegar. A splash of balsamic vinegar lends a subtle acidity and caramelized sweetness to the sauce, enhancing the depth of flavour and adding a touch of sophistication to the dish.
• Double Cream. The double cream brings luxurious creaminess to the sauce, enveloping the pasta in velvety richness.
• Burrata. This creamy, indulgent cheese takes the dish to a whole new level of decadence. Its creamy centre oozes out to mingle with the pasta and sauce.
• Grated Parmesan. A generous sprinkling of grated parmesan adds a salty, nutty flavour that enhances the savoury notes of the dish.
• Olive Oil, Fresh Parsley, Salt, and Pepper. These pantry staples round out the dish, providing the essential elements of flavour, freshness, and seasoning that tie everything together.

Roasted Pepper Pasta with Burrata: Variations

Now, let’s talk about some exciting variations you can try with this wonderful roasted pepper pasta with burrata recipe, to suit your taste preferences and dietary needs:

• Vegan Twist. If you’re following a vegan diet, you can easily make this dish dairy-free by omitting the burrata and parmesan cheese. Instead, try adding some roasted pine nuts or toasted breadcrumbs for a crunchy texture and a sprinkle of nutritional yeast for a cheesy flavour.
• Gluten-Free Option. For those avoiding gluten, simply swap out the tagliatelle pasta for your favourite gluten-free pasta variety. Rice or quinoa pasta works wonderfully with the flavours of the roasted peppers and creamy sauce.
• Extra Veggie Boost. Feel free to add more veggie goodness, such as zucchini, eggplant, or asparagus. These veggies would complement the roasted peppers beautifully and add even more depth to the dish.
• Herbal Twist. Experiment with different herbs to elevate the flavours of the dish. Fresh basil, thyme, or rosemary would add a delightful aroma and freshness to the roasted pepper sauce.

If you’re looking for more pasta recipe inspiration, check out these meals:

Spaghetti with Lentils and Tomato Sauce
Ravioli with Pumpkin and Brown Butter
Spaghetti with Homemade Tomato Sauce
Baked Pasta with Chicken and Tomato Sauce
Spaghetti with Harissa and Roasted Peppers

Recipe

Ingredients

Pasta:
300g tagliatelle
4 red peppers
200g cherry tomatoes
4 garlic cloves
50ml balsamic vinegar (I used this one)
50ml double cream
1 burrata
25g grated parmesan
Olive oil
Fresh parsley
Salt and pepper

Method

Prepare roasted peppers:

1. Preheat the oven to 220 degrees.
2. Cut the peppers into big chunks and half the cherry tomatoes.
3. Add the veggies on a baking tray. Drizzle some olive oil, salt and pepper. Mix everything. Add unpeeled garlic cloves.
4. Roast them in the oven until they get black burned spots (will take up to 15 minutes)
5. After the peppers are cooked, take them out and add them to a bowl. Cover with cling film. Leave aside for 10 minutes.
6. After that peel off the skin.

Make the sauce:

1. Add the cherry tomatoes and roasted peppers into the blender. Squeeze out roasted garlic.
2. Drizzle balsamic vinegar and double cream.
3. Blitz everything together.

Prepare the dish:

1. Bring a large pot of salted water to a boil. Add the tagliatelle and cook for 1 minute less than the package instructions.
2. Drain the pasta (reserve a cup of starchy water) and add it back to the pot.

3. Pour in the sauce together with freshly chopped parsley and grated parmesan cheese. Add a splash of saved starchy water to lose it up.
4. Serve the pasta with burrata on top and fresh baguette.