Creamy Romesco Pasta with Burrata

Name: Creamy Romesco Pasta with Burrata
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 2 servings
Cuisine: Spanish-inspired
Ingredients: 12 oz roasted red bell peppers, drained; 1/4 cup sun-dried tomatoes; 1/4 cup olive oil; 1/2 cup walnuts; 1/2 cup grated Parmesan cheese; 3 cloves garlic; 1/2 tsp red pepper flakes; 1/2 tsp black pepper; 1 tsp salt; 1/2 lemon, juiced; 1 lb fusilli pasta; 1 tbsp butter; 1 tbsp olive oil; 2 cloves garlic, minced; 1 cup heavy cream; 1/4 cup grated Parmesan cheese; salt, to taste; black pepper, to taste; 2 balls burrata cheese, for serving; chopped walnuts, for garnish; red pepper flakes, for garnish

This creamy romesco pasta combines roasted red peppers, walnuts, and sun-dried tomatoes in a rich parmesan-cream sauce, finished with melting burrata for a Spanish-inspired dish that feels restaurant-quality but takes just 20 minutes.

🌍Spanish-inspired 🏷️Pasta 🏷️Romesco 🏷️Creamy pasta 🏷️Roasted red pepper Walnuts

🏷️

🏷️Burrata

-0:00

moribyanonTikTok

Total

25 min

Servings

2

Difficulty

Easy

Est. Cost

$37–$61

Recipe Source

View original recipe

From TikTok · by moribyan

-0:00

moribyanonTikTok

Ingredients

12 oz roasted red bell peppers, drained
1/4 cup sun-dried tomatoes
1/4 cup olive oil
1/2 cup walnuts
1/2 cup grated Parmesan cheese
3 cloves garlic
1/2 tsp red pepper flakes
1/2 tsp black pepper
1 tsp salt
1/2 lemon, juiced
1 lb fusilli pasta
1 tbsp butter
1 tbsp olive oil
2 cloves garlic, minced
1 cup heavy cream
1/4 cup grated Parmesan cheese
salt, to taste
black pepper, to taste
2 balls burrata cheese, for servingoptional
chopped walnuts, for garnishoptional
red pepper flakes, for garnishoptional

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Instructions

1
In a blender or food processor, combine the roasted red peppers, sun-dried tomatoes, 1/4 cup olive oil, walnuts, 1/2 cup Parmesan cheese, 3 cloves of garlic, 1/2 tsp red pepper flakes, 1/2 tsp black pepper, 1 tsp salt, and lemon juice.
2
Blend until you have a smooth, thick consistency. Set aside.
3
Bring a large pot of salted water to a boil and cook the pasta according to package directions until al dente.
4
While the pasta cooks, heat 1 tbsp of butter and 1 tbsp of olive oil in a large skillet over medium heat.
5
Add the 2 minced garlic cloves and sauté until fragrant, about 30 seconds.
6
Pour the blended romesco sauce into the skillet. Stir in the heavy cream and 1/4 cup of Parmesan cheese.
7
Season with salt and black pepper to taste and let it simmer gently.
8
Drain the cooked pasta and add it directly to the skillet with the sauce. Toss everything together until the pasta is well-coated.
9
Serve the pasta in bowls. Top with a ball of burrata, a sprinkle of chopped walnuts, and extra red pepper flakes if desired.

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Tips & Notes

Pro tips

Drain jarred roasted peppers thoroughly—excess liquid dilutes the sauce and makes it thin rather than creamy.
Toast walnuts lightly before blending to deepen their flavor and reduce any bitterness.
Add burrata at the last moment off heat; the residual warmth will soften it without making it greasy.
Reserve 1 cup of starchy pasta cooking water before draining; use it to adjust sauce consistency if it's too thick.

Substitutions

Roasted red peppers → fresh roasted peppers (more effort, richer flavor)
Walnuts → pine nuts or almonds (milder, less earthy taste)
Heavy cream → crème fraîche or Greek yogurt (tangier, slightly lighter)
Burrata → fresh mozzarella or ricotta (less creamy, but still luxurious)

Storage & make-ahead

Store sauce separately from pasta in an airtight container for up to 3 days; reheat gently on the stovetop with a splash of cream or pasta water. Assemble with fresh burrata just before serving.

Common Questions

Can I make romesco sauce ahead of time?

Yes, prepare the sauce up to 2 days ahead and store in an airtight container in the fridge. Reheat gently on the stovetop, thinning with pasta water or cream if needed. Add burrata just before serving.

What can I substitute for burrata?

Fresh mozzarella, ricotta dollops, or a creamy goat cheese work well. For non-dairy, cashew cream adds richness without changing the flavor profile significantly.

Can I use jarred roasted red peppers?

Yes, jarred roasted red peppers are the standard for this recipe. Drain them well to remove excess liquid before blending to avoid a watery sauce.

How do I prevent the sauce from breaking when adding cream?

Add cream slowly while the sauce is off heat or over very low heat, stirring constantly. This prevents the emulsion from splitting and keeps the sauce silky.