Creamy pasta with burrata

This flavourful pasta will make you instantly happy! Easy to make, quick to prepare and oh so delicious. A winner for the end of the year!
35 min
4 servings


  • 4 tbsp olive oil
  • 2 shallots, finely chopped
  • 5 red peppers, deseeded and finely chopped
  • 2 sprigs of fresh thyme
  • 2 sprigs fresh oregano
  • 1 sprig of fresh rosemary
  • Salt
  • Black pepper
  • 4 cloves of garlic
  • 4 tbsp balsamic vinegar
  • 360 ml vegetable stock
  • 500 g penne
  • 4 tbsp cream
  • 4 tbsp grated Parmesan cheese + extra for garnish
  • 8 tbsp parsley, finely chopped
  • 230 g burrata


Step 1

Bring a large pot of water to the boil.  

Step 2

Heat our Featherweights Dutch Oven on a medium-high heat and fry the shallots in it until golden brown. Add the paprika, fresh thyme, oregano and rosemary. Season with salt and pepper.  

Step 3

Fry the pepper strips for 15 to 18 minutes, until softened. Add the garlic and balsamic vinegar, and fry for a minute. Add the vegetable stock and simmer over medium-high heat for 5 minutes.  

Step 4

Cook the penne al dente. Remove the herb sprigs from the sauce and add the cream. Blend the sauce until smooth in the blender.  

Step 5

Drain the penne. Add it back to the pot, pour the sauce over it and add the grated Parmesan cheese. Stir the sauce through the pasta on a low heat to allow the Parmesan cheese to melt. Finally, stir the parsley into the pasta.  

Step 6

Serve the pasta and add the burrata. Finish with a little olive oil, Parmesan cheese and black pepper.  Enjoy! 

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