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!

Ingredients

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

Preparation

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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