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Believe me, this delicious pasta with bell pepper cream is as simple as it is delicious! And to top it all off: an explosion of melt-in-your-mouth cheese, with an incredible creamy burrata. Get ready to treat yourself and impress your loved ones with a dish that exudes summer and can be prepared in no time at all.
Why you'll love them
- They're super-simple to prepare: after cooking the peppers, simply blend them with the other ingredients, mix with the pasta and add the burrata.
- Sometimes you need a quick (but tasty) dish: that's the case with this recipe! It's a practical option for those days when you're in a hurry or lack the time to cook a more complex dish.
- It's an economical recipe, requiring only a few inexpensive ingredients.
- You can prepare the pasta in advance and the burrata at the last minute.
The ingredients
These are the main ingredients, and the quantities can be found in the recipe card below.
- Pasta: if you can find fresh pasta, it's even better! You can use long pasta shapes (Linguine, Tagliatelle, Papardelle, etc.) or very small ones, such as bird's tongues.
- Peppers: in season from June to September inclusive!
- A red onion, whose flavor will lightly perfume the sauce.
- Garlic - if you want to choose your garlic carefully so you do not encourage the slavery of Chinese prisoners, read my Eco Tips on the subject.
- Basil: with its fresh, light taste, it goes perfectly with peppers.
- Ricotta, to make the sauce creamy and smooth.
- Parmesan: I recommend buying a block of fresh Parmesan, which you grate yourself at the last minute. It's so much better!
- Cayenne pepper to spice things up!
- Burrata, a tasty, delicate and mild cheese.
How do you make this pasta with bell pepper cream?
Recipe details and quantities can be found in the recipe card below.
- Brown the vegetables: chop the red onion, garlic and peppers, remove the seeds and brown in a pan.
- Prepare the sauce in a blender: place the peppers, some freshly grated Parmesan, garlic and shallots, ricotta, cayenne pepper, basil, a little pasta cooking water, salt and pepper in a blender.
- Drain the pasta, add it to the sauce and mix well.
- Add the remaining Parmesan, a few basil leaves for decoration and the burrata.
Gluten-free version
To make this recipe gluten-free, simply buy gluten-free pasta.
Frequently asked questions
Of course: mozzarella, goat's cheese, feta, etc.
You can prepare the pasta in advance, and it will keep for 3 days.
Storage
Once cooled, place the pasta in an airtight container in the fridge. This means you can keep the pasta for 3 days.
If you like peppers...
- Risotto stuffed peppers
- Ktipiti (Greek red pepper spread)
- Summer veggie eggs cocotte (French baked eggs)
If you make this roasted red pepper pasta, it would be so nice to leave me a comment and rate the recipe ⭐️⭐️⭐️⭐️⭐️. You can also tag me on Instagram, Pinterest, Facebook or Tik Tok, or even send me a photo, I love seeing my little dishes in your homes!
📖 Recette
Creamy roasted red pepper pasta
Ingredients
- 3 cups Orzo pasta
- 2 cups bell peppers
- ½ red onion
- 2 garlic cloves
- 1 tablespoon olive oil
- 2 tablespoons fresh basil
- 2 tablespoons ricotta cheese
- 1 cup Parmesan cheese freshly grated
- 1 pinch Cayenne pepper
- 1 cup burrata
- ½ teaspoon salt to taste
- ½ teaspoon black pepper to taste
Instructions
- Slice the red onion, garlic, and your bell peppers, and remove the seeds. Sauté them in a pan over high heat with a drizzle of olive oil for about fifteen minutes, stirring often to prevent sticking.
- Start cooking the pasta in a pot of boiling water following the package instructions. Halfway through cooking, reserve 3-4 tablespoons of pasta cooking water.
- Grate the fresh Parmesan and place the bell peppers, garlic, shallot, half the Parmesan, ricotta, cayenne pepper, basil, 3 tablespoons pasta cooking water, salt, and pepper in a blender. Mix until you get a homogeneous mixture.
- Drain the pasta, add the sauce, and mix well. Add the remaining Parmesan, a few basil leaves for decoration, and the burrata. Enjoy!
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