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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.
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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!
FAQ:
Can I use a different pasta shape?
Yes—short shapes with ridges or cups (rigatoni, fusilli, shells) hold the creamy sauce best. Long noodles work, but you may need a bit more water and stirring.
How do I make this nut-free?
Swap the walnuts for pepitas or sunflower seeds. The sauce stays creamy, just a touch less rich.
What if I don’t have burrata?
Use ricotta or whipped ricotta for a lighter, fluffy finish, or tear fresh mozzarella and fold it in so it melts in ribbons.
How spicy is it, and how can I adjust?
It has gentle warmth from cayenne and chili flakes. Reduce or skip the cayenne for mild; for more heat, add chili flakes to taste when serving so the spice stays bright.
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
Ingredients
- 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
Instructions
- 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!
Nutrition
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Did you make this recipe? Please rate & comment below.
Made tonight, delicious and so easy. My new favorite
Didn’t hear anything from husband about no meat!
Want to make again
Hey Carol,
Happy Monday!! ☀️⛅️ I appreciate you making this recipe and sharing your comment, so glad to hear it turned out well for you! xT
This was delicious! The only change I made was to use chickpea pasta rather than traditional pasta, but I don’t think that really impacted the flavor. Just the protein count. It was easy to make and that sauce was legit – it never would have occurred to me to put walnuts into sauce but they added such great flavor!
Thanks for another winner!
Hey Kristen,
Happy Monday!! ☀️⛅️ I appreciate you making this recipe and sharing your comment, so glad to hear it turned out well for you! xT
This was excellent. Quick, impressive and my kids eat it… that’s a win in my world!
Hi Julia,
Happy Sunday!! Love to hear that this recipe turned out well for you, thanks so much for making it! xT
Holy Moly this was delicious! My family loved it! Bonus that it was a fairly simple & quick recipe and all in one pot. This is definitely going in to the rotation. I used walnuts for the nuts & fresh basil for the herbs. I only added 1/2 cup fresh basil at the end, because a whole cup would’ve been too much for my kids. I also had to add an extra cup of water to the pasta, which was Barilla cellantani.
Hey Heather,
Fantastic!! So glad to hear that this recipe turned out well for you, thanks so much for making it! Have a great weekend:)
Loved this! Such an interesting twist on a classic tomato-based pasta sauce, and very easy to put together. The nuts in the sauce (I used walnuts) made the sauce super rich and unique. I think next time I’ll replace half of the smoked paprika with regular, as I found the flavor slightly overwhelming, but other than that it was awesome!
Hey Dylan,
Wonderful!! Thanks so much for making this recipe and sharing your comment, so glad to hear it was a winner! xT
This dish was a big hit in my house! Also a big hit for me because it was quick/easy to put together. One note – I added an extra 1.5 cups of water to the pot as the pasta was cooking.
Hey Devon,
Happy Wednesday! ⛅️🌈 I’m so glad to hear that this recipe worked well for you and I appreciate you giving it a try! xx
Made this tonight, because we love red pepper sauces then sun-dried tomatoes and burrata are also favorites. Delicious and it is the first one pot pasta dish that I have ever felt was successful and delicious! I used far falls as I didn’t have enough penne and we loved it! Winner, winner pasta dinner!
Hey Jim,
Fantastic!! So glad to hear that this recipe turned out well for you, thanks so much for making it! Have a great weekend:)
Hello! I’m having trouble finding burrata- would mozzarella balls work?
Hi Taylor,
Yes, I would use large, fresh mozzarella in place of the burrata. I hope you love this recipe, let me know if you give it a try! xx
This dish was so tasty and creamy! It’s easy to be intimidated by whipping out the blender for a recipe but this was so easy. Minimal prep and mess and loved boiling the pasta in the sauce!
Made it nut free for our tree nut allergy family and it was a big hit, even with the kids. Thank you for the recipe!
Hey Alicia,
Happy Tuesday!! Thanks so much for giving this recipe a try and sharing your feedback, I love to hear that it was delish! xT
This was great!
Thanks so much Alex!! So glad to hear that you enjoyed this dish! xT
This was fabulous! I loved that it was all in one pot. Instead of tomato paste, I used tomato powder, I made from my split home grown tomatoes last summer, home made dried tomatoes, also from tomatoes from the garden. I also roasted fresh peppers and added broiled Italian sausage to make my guy happy. It will be added to our rotation, for sure!
Hey Andrea,
Fantastic!!🐣 Thanks so much for making this recipe and sharing your comment, so glad to hear it turned out well for you! xT
Just made and ate it – sooooo delicious! The sauce was so flavorful (and easy) and my family loved it all so much! Can’t wait to give to the neighbors as well! Thank you, Tiegan!
Hi Rebecca,
Perfect!! Thanks so much for making this dish and sharing your comment, so glad it was a hit! Have a great weekend:)
I have made so many of your recipes (really, I only look to your page for inspo!) and have loved every single thing! I plan on making this for a family that just had a baby. They will need to reheat it – how would you suggest they reheat? Thank you!
Thanks so much Rebecca! I would just reheat on the stove top on low. I hope you love this recipe! xx
This is very delicious; which makes it difficult for me because I gave up on pasta except for spaghetti once a week or less.
Hey there,
Fantastic!!🌻 I love to hear that this recipe turned out well for you, thanks so much for trying it out! xT
Could I prepare the sauce in advance and freeze it until ready to use and then carry on with the recipe? Thinking of prepping for boating where we do not have a blender 🙂
Fixed this for dinner tonight. Delish! Incredible flavor. I will be making this again.
Hi Karen,
Fantastic!!🌻 I love to hear that this recipe turned out well for you, thanks so much for trying it out! xT
Hi Karen,
Sure, that should be just fine for you to do! I hope you love this recipe:) xx
This looks incredible! Just a question – if you wanted to make the pasta separately (using zoodles, splitting the batch of sauce etc). Would you just let the sauce and the water simmer to combine and then toss the pasta in separately to serve?
Thank you!!!
Hi Marissa,
You would not need to add the water, it’s all used for cooking the pasta, so I would just follow the sauce recipe and see how that works for you! Let me know if you give this recipe a try! xx