Creamy Roasted Red Pepper Pasta with Burrata

Cook pasta according to package directions. Drain and set aside.

Dice the red bell peppers and shallot. Mince the garlic. Chop the fresh parsley, thyme, and basil.

Heat olive oil in a large pan over medium heat.

Add the diced peppers and shallots to the pan and sauté until softened, about 5-7 minutes. Season with salt and pepper.

Add the minced garlic and cook for another minute until fragrant.

Stir in the chopped thyme and basil.

Add the tomato paste and red pepper flakes, and stir to combine. Cook for 1-2 minutes.

Pour in the vegetable broth, stir, and bring to a simmer.

Carefully transfer the mixture to a blender and blend until completely smooth.

Return the blended sauce to the pan over low heat.

Stir in the heavy cream, chopped parsley, and grated Parmesan cheese until the cheese is melted and the sauce is creamy.

Taste the sauce and adjust seasoning with more salt and pepper if needed.

Add the cooked pasta to the sauce and toss to coat everything evenly.

Serve the pasta in bowls. Top each with a ball of burrata, a drizzle of olive oil, a sprinkle of red pepper flakes, and extra grated Parmesan cheese.