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