For the red pepper pasta:

• First, go ahead and pre-heat the oven to 450 degrees farenheit.
• We'll begin with the peppers - cut the peppers in half and remove the seeds. To an oiled sheet pan, add your peppers, the garlic (skin still on!) and drizzle with a little oil. Rub the oil on the peppers to ensure an even coat.
• When the oven is ready, add the sheet pan to the oven and allow the peppers and garlic to roast for about 25-30 minutes. You should start to see some charring on the red pepper skins and they should be wrinkly.
• While we wait for the peppers, cook the pasta according to the package instructions.
• Separately, in a saute pan, brown the mushrooms with 1 tbsp of butter. They should become nice and brown on the outsides.
• Remove the mushrooms and add in the kale. Drizzle with a little oil and cook the kale until it JUST turns bright green and wilts some. On a hot pan, this shouldn't take more than a few minutes.
• Now, we'll return to the peppers. Once they're out of the oven, peel the skins off - they should come up very easily. To a blender, add the peeled peppers and garlic, a little salt and pepper and the milk. Blend until smooth. Taste and add more salt or water - for taste and consistency, as needed.
• Finally to plating! In a bowl, mix the pasta and vegetables, and add the sauce. Top each with some burrata and freshly cracked black pepper.