Easy Roasted Red Pepper Pasta Recipe (with Creamy Burrata)

This roasted red pepper pasta recipe is pure comfort on a plate—creamy, cozy, and full of flavor. The roasted red peppers add a subtle sweetness while the burrata gives it that indulgent, melty finish. It’s a creamy red pepper pastayou’ll want to make on repeat, especially when you’re craving a weekend pasta dish that feels both luxurious and approachable!

If you love pasta recipes that require minimal effort, you are also going to love my Creamy Tomato Garlic Pasta Recipe, Creamy Pesto Pasta & my Creamy Sausage Pasta!! These are dishes the entire family are sure to enjoy!

Jump to:

• Ingredients
• Instructions
• Substitutions
• Equipment
• Storage
• Top tips for Success
• FAQ
• Related
• Pairing
• Easy Roasted Red Pepper Pasta Recipe (with Creamy Burrata)
• Food safety

Ingredients

• Unsalted Butter
• Sweet White Onion
• Red Bell Peppers
• Roasted Red Pepper Spread
• Heavy Cream
• Brami Pasta (or any preferred pasta shape)
• Parmesan Cheese
• Burrata Cheese
• Fresh Parsley

See recipe card for quantities.

Instructions

1. Sauté the veggies: Melt butter with olive oil in a skillet over medium heat. Add the onion and red bell pepper, cooking until soft and fragrant. Add plenty of garlic if you like extra flavor.
2. Add the roasted red pepper: Stir in the roasted red pepper spread with a splash of pasta water from your large pot of water. Let it simmer on low heat until the flavors meld into a creamy sauce.
3. Make it creamy: Pour in heavy cream, stirring gently. If the sauce is too thin, whisk in a small flour slurry to help thicken it up!
4. Combine with pasta: Add your cooked pasta to the sauce and toss so every piece is coated in the creamy red pepper pasta sauce. A couple of minutes on the heat helps the pasta absorb the flavor.
5. Finish & serve: Stir in Parmesan cheese and parsley. Top each plate with a fresh ball of burrata. Sprinkle with red pepper flakes and extra parsley or fresh basil for freshness.
6. Eat immediately:  Enjoy this delicious pasta while it’s creamy and indulgent. Weekend plans? Optional. This pasta dish? Absolutely essential.

Substitutions

• Unsalted Butter: Olive oil, vegan butter, or ghee
• Heavy Cream: Whole milk, oat milk, coconut cream, or cashew cream
• Parmesan Cheese: Vegan Parmesan, nutritional yeast, Pecorino Romano
• Burrata Cheese: Fresh mozzarella, ricotta, or vegan mozzarella
• Red Bell Pepper: Roasted yellow or green bell peppers, sun-dried tomatoes
• Roasted Red Pepper Spread: Roasted red peppers, roasted pepper puree, or tomato paste

Equipment

• Skillet or large saucepan
• Wooden spoon or spatula
• Cutting board & knife
• Measuring cups & spoons
• Large pot & colander

Storage

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently on the stove or in the microwave, adding a splash of pasta water or cream if needed. For freezing, store pasta and sauce separately without the burrata for up to 1 month, adding fresh burrata and parsley when serving.

FAQ

3. Can I make this dairy-free?
Yes! Swap heavy cream for oat milk, coconut cream, or cashew cream, Parmesan for nutritional yeast or vegan Parmesan, and burrata for vegan mozzarella or cashew cheese. The creamy sauce stays rich and flavorful.

Related

Looking for other pasta recipes like this? Try these:

Pairing

These are my favorite desserts to serve with this red pepper pasta:

Food safety

• Don't leave food sitting out at room temperature for extended periods
• Never leave cooking food unattended
• Use oils with high smoking point to avoid harmful compounds
• Always have good ventilation when using a gas stove

See more guidelines at USDA.gov.