Three-Cheese Roasted Pepper Pasta

Three-Cheese Roasted Pepper Pasta

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Cook Time: 15

Additional Time: 5

Total Time: 20

Servings:

Calories: 759kcal

Author: Doina Johnson

Ingredients

8 oz fusilli pasta
8 oz roasted peppers 8 oz are about 3 roasted peppers
1 burrata cheese about 150 g / 5 oz-sized burrata
1 tbsp butter
2 tbsp mascarpone
2 tbsp parmesan grated
1 garlic clove minced
6 fresh basil leaves optional, finely sliced/chiffonade

Instructions

Cook the pasta. To a large salted pot of boiling water, add the pasta and cook for the time indicated on the package (minus one minute). Reserve 1 cup of pasta water, and then drain the cooked pasta.
Blend the peppers. Blend the roasted peppers with 1/3 cup of reserved pasta water in a food processor or blender. The reserved pasta water contains starch that helps make the sauce glossy and coat the pasta better.
Make the sauce. To an empty pot over medium heat, add the butter. Once melted, add the minced garlic and cook for 30 seconds. Add the blended roasted peppers and cook for 2-3 minutes until the sauce starts simmering.
Add the drained pasta to the sauce and simmer for about 1-2 minutes, stirring.
Turn off the heat and stir in the mascarpone until well incorporated, and then the parmesan. If you want a looser sauce, you can add a bit more pasta water. Taste the pasta and add a pinch of salt and black pepper to your preference.
Plate and top. Plate the pasta in shallow pasta bowls. Cut the burrata in 2 and top the pasta with the burrata in the middle. If using fresh basil, finely slice the leaves. You can do so by placing the leaves on top of each other, from largest to smallest. Roll the stacked leaves tightly into a tube shape and then slice into thin ribbons. Add them on top of the pasta and burrata.

Notes

Note on Roasted Peppers: You can use homemade or jarred roasted peppers. If using jarred ones, drain the liquid, rinse the peppers in cold water to remove the vinegary taste, and pat the peppers dry with a paper towel. Homemade roasted peppers are tastier and a bit sweeter, so if you have extra time, it’s worth doing that. I like to roast them in a big batch ahead of time (here’s a recipe for it; I use method 1 for big batches), peel them, and refrigerate them in an airtight container for up to 5 days, ready to use in many different recipes.

Nutrition

Nutrition information is calculated automatically and is an estimate only. See the full nutrition disclosure below.