Burrata on top of Linguine with Bell Pepper Sauce

Try to get a lot of veggies in your diet? Cook them and blend them. 

The finer the blend, nobody can recognize the ingredients, but the taste is great. The Burrata on top is a creamy addition, but even without it the veggie sauce is amazing.

I did not need the super fine blend and kept the sauce a bit chunky. Hiding the ingredients was not the theme of the day.

Start with olive oil and the onions and the thyme, when they have taken some color, add the roughly chopped peppers. Season well. They need to blister in the pan for more flavour. The garlic follows and the tomato passata.

A bit of agave syrup or sugar for balance and Piment d'Espelette and smoked Paprika  for the final touch.

The sauce might be too thick, just add some of the pasta water. Now blend as fine or coarse as you like and when the linguine are done, transfer them directly from the pot to the pan. That will loosen the sauce a bit more.

Some grated Pecorino, some basil leaves and the ball of Burrata.

Enjoy the pasta dish.

Recipe for 1:

100 g Linguine

1 Burrata

1 big green onion, 1 large shallot, 4 garlic cloves

3 tbsp olive oil

Dried or fresh thyme

1 large red bell pepper

200 g tomato passata

1 tsp agave syrup

2 tbsp Pecorino

Salt, pepper, Piment d' Espelette, smoked Paprika

Basil