Ingredients

Pasta:

• 1 pack Durum Penne Rigate
• 2 Vegetable Bouillon cubes

Vegetable Mixture:

• 300g cherry tomatoes, halved
• 1 shallot, chopped
• 1 garlic clove, crushed
• 1 tsp Vegetable powder
• Salt and pepper
• 2 Tbsp olive oil

Cheese & Garnish:

• 1 Burrata cheese
• 20 fresh basil leaves
• 1 large piece Parmesan (150g), cut in cubes
• A pinch of chili flakes

Method

1. Prepare the vegetable mixture: In a large sauté pan, heat olive oil. Add cherry tomatoes, shallot, and garlic. Season with vegetable powder, salt, and pepper. Cook for 10–15 minutes until tomatoes soften and start breaking down.
2. Prepare the green Parmesan: Place Parmesan cubes and basil leaves in a food processor. Blend until you get finely grated green cheese.
3. Cook the pasta: In a large pot of boiling water, dissolve the bouillon cubes. Add the pasta and cook according to package instructions, reserving about 1 cup of pasta water.
4. Make the sauce: Place the cooked tomatoes in a container suitable for a hand blender. Add the reserved pasta water, Burrata, olive oil, salt, pepper, and chili flakes. Blend until smooth and creamy.
5. Combine and serve: Drain the pasta and mix with the sauce. Serve and generously sprinkle with green Parmesan.

Enjoy your meal!