Creating this incredible Creamy Red Pepper Pasta with Burrata & Herbs is easy if you follow these simple steps:

1. Roast the Peppers: Preheat your oven to 400°F (200°C). Place the red bell peppers on a baking sheet and roast them for 20-25 minutes, or until the skin is charred and blistered. Let them cool, then peel and remove the seeds.

2. Cook the Pasta: While the peppers are roasting, bring a large pot of salted water to a boil. Add the pasta and cook according to package instructions until al dente. Drain and set aside, reserving 1 cup of pasta water.

3. Make the Sauce: In a blender, combine the roasted red peppers, heavy cream, and a pinch of salt and pepper. Blend until smooth and creamy. If you prefer a bit of heat, add red pepper flakes to the mixture.

4. Sauté the Garlic: In a large skillet, heat olive oil over medium heat. Add the minced garlic and sauté for about 1 minute, until fragrant but not browned.

5. Combine: Pour the red pepper sauce into the skillet with the garlic. Stir to combine and let it simmer for 2-3 minutes. If the sauce is too thick, add some reserved pasta water until you reach your desired consistency.

6. Add the Pasta: Toss the cooked pasta into the skillet with the sauce. Mix well to ensure the pasta is evenly coated. Adjust seasoning with more salt and pepper if needed.

7. Add Burrata: Tear the burrata cheese into pieces and gently fold it into the pasta, allowing it to melt slightly into the sauce.

8. Garnish: Remove from heat and garnish with freshly chopped basil and parsley before serving.