Lemon Burrata Pasta with Roasted Red Pepper Purée is a vibrant, luxurious dish that blends creamy, tangy, and smoky flavors into one unforgettable plate. With soft burrata, a silky red pepper sauce, and a bright burst of lemon, this meal is as elegant as it is easy to prepare.

Why You’ll Love This Recipe

Flavor-packed: Roasted red peppers, lemon, and burrata combine for a bold yet balanced profile.
Elegant but easy: Looks impressive, but takes less than 30 minutes to make.
Perfectly creamy: Burrata adds a luscious texture that elevates the dish.
Customizable: Adjust the spice, add greens, or switch up the pasta to suit your taste.

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

12 oz pasta (fettuccine or linguine recommended)
2 tablespoons olive oil
3 cloves garlic, minced
1 cup roasted red peppers, drained if jarred
½ cup vegetable broth
½ cup heavy cream
1 teaspoon lemon zest
1 tablespoon fresh lemon juice
½ teaspoon red pepper flakes (optional)
Salt and black pepper to taste
1 ball burrata cheese (about 8 oz), torn
2 tablespoons chopped fresh basil

Directions

Cook the pasta: Bring a large pot of salted water to a boil. Cook pasta according to package instructions until al dente. Reserve ½ cup of the pasta water, then drain and set aside.
Make the purée: In a blender or food processor, combine roasted red peppers and vegetable broth. Blend until smooth.
Prepare the sauce: In a large skillet over medium heat, warm the olive oil. Add minced garlic and sauté for about 1 minute until fragrant.
Simmer the purée: Pour the red pepper purée into the skillet. Stir in the heavy cream, lemon zest, lemon juice, and red pepper flakes if using. Season with salt and black pepper. Simmer for 3–5 minutes to thicken slightly.
Toss the pasta: Add the cooked pasta to the skillet along with a splash of reserved pasta water as needed. Toss until the pasta is coated in the sauce.
Finish and serve: Remove from heat. Tear burrata over the pasta and sprinkle with chopped fresh basil. Serve immediately while the cheese is creamy and warm.

Servings and timing

Servings: 4
Prep time: 10 minutes
Cook time: 15 minutes
Total time: 25 minutes

Variations

Add greens: Stir in spinach or arugula during the final minute of cooking.
Make it spicy: Increase red pepper flakes or add a pinch of cayenne.
Swap burrata: Use fresh mozzarella or a dollop of ricotta if burrata is unavailable.
Use different pasta: Penne, rigatoni, or tagliatelle work well too.
Vegan version: Use plant-based cream and a vegan cheese alternative.

Storage/reheating

Storage: Store leftovers in an airtight container in the refrigerator for up to 2 days.
Reheating:
- Stovetop: Reheat gently over low heat with a splash of cream or broth.
- Microwave: Heat in short intervals, stirring between, to avoid overheating the cheese.
Freezing: Not recommended due to the creamy components.

FAQs

Can I use jarred roasted red peppers?

Yes, jarred peppers are convenient and work perfectly. Be sure to drain them well.

What is burrata?

Burrata is a fresh Italian cheese made from mozzarella and cream. Its outer shell is solid mozzarella, while the inside contains stracciatella and cream, offering a soft, creamy texture.

Can I make the sauce ahead of time?

Yes, the red pepper purée can be made a day in advance and stored in the fridge.

What can I substitute for heavy cream?

You can use half-and-half, whole milk (with a thickener like cornstarch), or a dairy-free alternative.

Can I serve this cold?

While best served warm, leftovers can be enjoyed at room temperature as a creamy pasta salad.

Is this dish gluten-free?

Not by default, but you can use gluten-free pasta to make it so.

How do I keep the burrata from melting too quickly?

Add it just before serving to retain its signature creamy center.

What protein can I add?

Grilled chicken, shrimp, or crispy pancetta make great additions.

Can I use a different cheese?

Yes. Try soft goat cheese, mascarpone, or a spoonful of crème fraîche for a different twist.

How do I enhance the lemon flavor?

Add more zest or a splash of lemon juice just before serving.

Conclusion

Lemon Burrata Pasta with Roasted Red Pepper Purée is a creamy, zesty, and elegant dish that transforms everyday ingredients into something extraordinary. Whether for a casual dinner or a special occasion, this recipe brings freshness and comfort to the table in under 30 minutes. Enjoy every creamy, tangy bite!

Lemon Burrata Pasta with Roasted Red Pepper Purée

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Author: Douaa
Total Time: 35 minutes
Yield: 4-servings
Diet: Vegetarian

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Description

This Lemon Burrata Pasta with Roasted Red Pepper Purée is a creamy, tangy, and vibrant pasta dish that’s both elegant and easy to make. With fresh lemon, roasted red peppers, and luscious burrata cheese, it’s a restaurant-quality vegetarian dinner perfect for any night of the week.

Instructions

Cook pasta according to package directions until al dente. Reserve 1/2 cup pasta water, then drain.
In a blender or food processor, combine roasted red peppers and vegetable broth. Blend until smooth.
In a large skillet, heat olive oil over medium heat. Add garlic and sauté until fragrant, about 1 minute.
Pour in the roasted red pepper purée. Stir in heavy cream, lemon zest, lemon juice, and red pepper flakes if using. Season with salt and black pepper.
Simmer for 2–3 minutes until heated through.
Add the drained pasta to the skillet. Toss gently to coat, adding reserved pasta water as needed for desired sauce consistency.
Remove from heat. Top with torn burrata and sprinkle with fresh basil.
Serve immediately.

Notes

Swap burrata with fresh mozzarella or goat cheese if needed.
Add grilled chicken or shrimp for extra protein.
Store leftovers in an airtight container and reheat gently.

Prep Time: 10 minutes
Cook Time: 25 minutes
Category: Main Course
Method: Stovetop
Cuisine: Italian-inspired