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Roasted Red Pepper Alfredo with Burst Tomatoes and Burrata

Name: Roasted Red Pepper Alfredo with Burst Tomatoes and Burrata
Prep time: 15 min
Cook time: 20 min
Yield: Serves 4
Ingredients: 12 ounces linguine; 2 tbsp unsalted butter; 1 small yellow onion, chopped; 3 garlic cloves, minced; 2 (12-ounce) jars roasted red peppers, drained and roughly chopped; 3/4 cup whipping cream; 1/2 cup grated Parmesan; 1 tsp red pepper flakes; salt and pepper to taste; Fresh chopped basil, for garnish; Burrata ball, for garnish; 1 cup grape tomatoes; 1 tbsp olive oil; salt and pepper to taste

Roasted Red Pepper Alfredo with Burst Tomatoes and Burrata is a delicious and quick meal to make during the week!

Less than a week.

That’s it.

Can you believe that September is next week? I’m trying not to freak out because that means our little babe is going to turn one very soon! GAH! I’m having all the feels right now about her birthday, etc. One minute I’m like it’s fine…that’s just life. Followed with complete panic that my baby is growing up! Am I just crazy?

Besides keeping calm about Charlie turning one, I’m also thinking about what fall is going to actually look like this year. Honestly I feel like we are going to be doing the hokey pokey. Put one foot in and then you pull your foot out. Football is in, but then could be out! LOL.

I’m keeping my fingers crossed that football stays afloat. If that gets canceled and we are stuck inside I might just lose it. BUT! Maybe the silver lining in this whole equation is at least we will have a delicious recipe in our arsenal to make!

This Roasted Red Pepper Alfredo with Burst Tomatoes and Burrata is freaking delicious! Not only does it take a few minutes to make, but as the season changes you can swap out the tomato and burrata toppings for something more comforting like winter greens and gouda.

What are some pasta substitutions?

This recipe calls for traditional linguine. You can certainly substitute with whatever pasta you have in the pantry. You could even use chickpea or lentil pasta too!

What is burrata?

Besides life changing? Okay, but really burrata is a cow’s milk cheese made from mozzarella and cream. The outer shell is solid mozzarella, while the inside contains a soft cheese like curds and cream.

You will slice open the ball and scoop out the inside to put on the Alfredo. Definitely save the outer shell to drizzle with balsamic and fresh basil. Delish.

Would regular Alfredo sauce work?

Certainly! If red pepper isn’t your jam you could definitely make a traditional Alfredo sauce. Or I highly recommend using the base of this Creamed Spaghetti Squash with Fresh Herbs as substitute if you want to keep things on the lighter side.

Can I add protein to this dish?

Yes! Ground Italian pork sausage would be lovely or even ground beef, chicken, or turkey!

Tips for making the red pepper Alfredo:

– Use a blender or a very large food processor. The amount of liquid to solid needs some real estate to come together smoothly.

– Always reserve a bit more pasta water than you think. In the directions I say to set aside 1/2 cup, but sometimes it needs more! Better to be prepared!

– Slightly undercook the pasta; it will finish cooking as it gets tossed with the sauce

– The base of this sauce is pretty basic. If you want to spice it up a notch definitely add more red pepper flakes or even a pinch of cayenne.

Who’s want to dive in? If you make this recipe definitely let me know! I love hearing from you!

More Easy Pasta Recipes:

– Lentil Pasta with Creamy Mustard Sauce

– Greek Bruschetta Pasta Salad

– Spring Chickpea Salad with Roasted Vegetables

–Butternut Squash Bolognese Bake with Melted Brie

Print Recipe

Roasted Red Pepper Alfredo with Burst Tomatoes and Burrata

Yield: Serves 4

Prep Time: 15 minutes

Cook Time: 20 minutes

Ingredients:

for the roasted red pepper alfredo:
12 ounces linguine
2 tbsp unsalted butter
1 small yellow onion, chopped
3 garlic cloves, minced
2 (12-ounce) jars roasted red peppers, drained and roughly chopped
3/4 cup whipping cream
1/2 cup grated Parmesan
1 tsp red pepper flakes
salt and pepper to taste
Fresh chopped basil, for garnish
Burrata ball, for garnish
for the burst tomatoes:
1 cup grape tomatoes
1 tbsp olive oil
salt and pepper to taste

Directions:

for the roasted red pepper alfredo:
Fill a large stock pot with water and bring to a boil. Add the linguine and cook according to package directions. Once cooked, reserve at least 1 1/2 cups of pasta water and then drain the pasta. Set aside reserved pasta liquid and pasta noodles aside.
Next, preheat a skillet to medium heat and melt the butter. Add the onion and garlic, cook until softened.
Transfer the onion mixture to a blender and then add in the roasted red peppers, cream, salt, and pepper. Blend the mixture until smooth.
Pour the red pepper sauce back into the skillet. Stir in 1/2 cup of the pasta water and the Parmesan, red pepper flakes, and bring the sauce to a simmer over medium heat. Season with salt and pepper if needed.
Add the cooked pasta to the sauce and gently toss until all the noodles are coated. If the sauce is too thick add more pasta water. Garnish the pasta with basil, burrata, and burst tomatoes!
for the burst tomatoes:
In a large skillet preheated to medium high heat add the olive oil and tomatoes. Gently move the tomatoes around in the skillet until they slightly burst. Should only take about 5 to 7 minutes. Once browned add salt and pepper.

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