Roasted pepper pasta with burrata

Cut the bell peppers and onion into medium pieces, add the garlic, olive oil, Italian seasoning and salt, then bake until the vegetables are soft and aromatic.

Blend the roasted vegetables with the broth and cream until smooth, then taste and adjust salt if needed.

Boil the pasta until just shy of al dente and reserve a little pasta water.

Mix the pasta with most of the sauce, a little pasta water and the grated parmesan, then keep it over low heat for 1-2 minutes.

Plate the pasta, spoon over the remaining sauce, and finish with burrata and a drizzle of olive oil.