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This simple Creamy Sun-Dried Tomato Pasta with Melted Burrata is a great go-to dinner any time of year! Quick, easy, creamy (yum!) and so delicious! Pasta tossed together with a roasted red pepper tomato basil sauce with sun-dried tomatoes mixed in! Toss the hot creamy pasta up with burrata cheese, it’s so yummy! And everything is made all in one pot, keeping dishes to a minimum. Truly one of those all-in-one dinners that everyone at the table will love.
It’s that weird time of year between winter and spring. Some days you see spring shining through with sunshine and mild temps. Then others days it can be blustery and cold, leaving you craving a cozier dinner.
Lately, I’ve been so excited for fresh, bright, and even light spring recipes. But then I have those blustery days where I just feel like comforting pasta!
I made this last week, on a snowy day with grey skies, and it hit the spot perfectly! It’s a warm creamy pasta, but still feels nice for springtime with lots of bright, fresh herbs!
I ended up keeping this vegetarian and making the whole meal in one pot. It’s a relatively quick pasta dinner that’s just so yummy.
I made a roasted red pepper sauce that does require a blender. But other than that, this dish comes together without too much effort. Love that!
Here are the details
For the sauce, everything is blended up in a food processor. Roasted red peppers, toasted walnuts (any nut will work, or you can use seeds too, I love pumpkin seeds), tomato paste, garlic, fresh herbs, olive oil, a splash of vinegar, smoked paprika, and a touch of cayenne.
It’s such a delicious sauce. I’m loving mixing roasted red peppers and sun-dried tomatoes. Together they create such great flavor, very Italian.
Now onto the pasta. You need a big pot for this. Use one that you use to boil up a large batch of pasta in so you have lots of room to work. Be sure it’s big enough to allow the pasta room to expand as it soaks up water.
First, add the red pepper sauce and butter to the pot, then add the water. Let the mix come to a light boil. Now add in the dry pasta and let the pasta cook. Usually, around 10 minutes or so, until it’s just al dente.
The pasta will soak up the water we added to the red pepper sauce.
When the pasta is soft, I add freshly grated parmesan cheese, a mix of Italian herbs, and then sun-dried tomatoes, my favorite part!
The next step is fun. Pour the hot pasta over the burrata cheese and gently toss. The cheese will melt into the pasta making an already delicious meal, even better.
And just like I always do, finish up with fresh herbs. Simple, simple – just what we love!
Looking for Italian recipes? Here are a few ideas:
One Pot Sun-Dried Tomato Pasta with Whipped Ricotta.
Lastly, if you make this Creamy Sun-Dried Tomato Pasta with Melted Burrata, be sure to leave a comment and/or give this recipe a rating! Above all, I love to hear from you guys and always do my best to respond to each and every comment. And of course, if you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made is my favorite!
Creamy Sun-Dried Tomato Pasta with Melted Burrata
Servings: 6
Calories Per Serving: 522 kcal
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
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- 1 jar (12-ounce) roasted red peppers, drained
- 1/3 cup toasted nuts/seeds, walnuts, pumpkin, etc.
- 1 tablespoon tomato paste
- 2 cloves garlic, smashed
- 1/4 cup fresh basil, oregano, or parsley
- 1/2 cup extra-virgin olive oil (I use the oil from the sun-dried tomatoes)
- 1 tablespoon apple cider or champagne vinegar
- 2 teaspoons honey
- 2 teaspoons smoked paprika
- 1/2-1 teaspoon cayenne pepper
- 2 tablespoons salted butter
- 1 pound short cut pasta
- kosher salt and black pepper
- 1/2 cup oil packed sun-dried tomatoes, sliced
- 1 cup grated parmesan
- 1 cup fresh basil or mixed Italian herbs, chopped
- chili flakes
- 2 or 3 balls burrata cheese, at room temperature
- 1. To make the red pepper sauce. In a blender or food processor, combine the red peppers, reserving 1 whole pepper or about 1/3 of the jar for later, walnuts, tomato paste, garlic, herbs, olive oil, vinegar, honey, paprika, cayenne, and a generous pinch of salt. Blend until smooth, about 1 minute.2. Set a large pot with sides over medium-high heat. Add the butter, red pepper sauce, and 3 1/2 cups water. Bring to a boil, add the pasta, season with salt, and cook, stirring often, until the pasta is al dente, 8-12 minutes. Do not drain the pasta water. If needed, add additional water to help the pasta cook.4. Slice the reserved red pepper and stir in the pasta, sun-dried tomatoes, parmesan, and herbs. Toss until very creamy. 5. Arrange the burrata in a serving bowl, pour the hot pasta and sauce over the burrata, then gently toss to allow the burrata to melt into the pasta. Serve the pasta topped with fresh parmesan and herbs. Enjoy!
