Description
A luxurious and vibrant pasta dish featuring caramelized red peppers, creamy burrata, and fresh herbs, perfect for weeknight dinners.
Ingredients
Scale
- ¼ cup olive oil
- 2 shallots, thinly sliced
- 2 lbs red bell peppers, stemmed and thinly sliced (about 5 peppers)
- 2 sprigs fresh thyme
- 2 sprigs fresh oregano
- 1 sprig fresh rosemary
- Kosher salt, to taste
- Freshly cracked black pepper, to taste
- 4 cloves garlic, minced
- ¼ cup balsamic vinegar
- 1 ½ cups vegetable stock
- 1 lb linguine
- ¼ cup heavy cream
- ¼ cup grated Parmesan cheese, plus extra for garnish
- ½ cup packed fresh parsley, finely chopped
- 1 (8 oz) ball burrata cheese
Instructions
- Prepare the Pasta Water: Start by bringing a large pot of salted water to a boil.
- Cook the Aromatics: In a large Dutch oven, heat the olive oil over medium heat. Add the shallots, sautéing for about 2 to 3 minutes until golden and fragrant.
- Add Peppers and Herbs: Stir in the sliced bell peppers along with the thyme, oregano, and rosemary. Season with salt and pepper. Sauté for 15 to 18 minutes until the peppers soften and caramelize.
- Build the Sauce: Toss in the minced garlic and balsamic vinegar. Let it simmer for about a minute until the vinegar reduces slightly and the garlic becomes aromatic.
- Simmer with Stock: Pour in the vegetable stock and bring it to a gentle simmer. Allow it to cook for about 5 minutes while your pasta cooks.
- Cook the Pasta: Drop the linguine into the boiling water and cook it for one minute less than the package instructions (al dente).
- Blend the Sauce: Remove the herb stems from the pot. Stir in the heavy cream, then transfer the mixture to a high-speed blender. Blend until smooth and silky, about 90 seconds.
- Combine Everything: Drain the linguine and return it to the pot. Pour the creamy sauce over the pasta, adding the grated Parmesan cheese. Toss over low heat until well coated and the cheese has melted.
- Finish and Serve: Stir in the chopped parsley. Plate your pasta and top with torn burrata cheese. Drizzle with olive oil and sprinkle with extra Parmesan and herbs if desired.
Notes
For a vegan option, replace the burrata with a vegan cheese alternative and use coconut cream instead of heavy cream.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Sautéing and Blending
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 6g
- Sodium: 500mg
- Fat: 18g
- Saturated Fat: 8g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 4g
- Protein: 12g
- Cholesterol: 30mg
Keywords: pasta, creamy pasta, red pepper pasta, easy dinner, vegetarian recipe