Veggie Pappardelle with Burrata

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This Veggie Pappardelle is the pasta recipe you need when you want to impress your loved ones with a delicious dinner, without breaking a sweat in the kitchen. It's fresh, it's comforting, and it's super simple! Creamy burrata adds a touch of indulgence, while you're still getting a good dose of veggies too. Dig in and let your worries melt away!

Recipe brought to you by the lovely Kitty from @kittys_kitchen__

_INGREDIENTS:

1 large courgette, sliced
1 ear of corn, sliced off the cob
1/2 broccoli, sliced
250g pappardelle pasta - cooked al dente
800ml canned Tomato & Basil Passata (or make your own!)
1 large ball of Burrata
Parmesan cheese, grated
Basil
Olive oil

_{INSTRUCTIONS:}

Place a pan over medium heat with a drizzle of olive oil. Add courgette, broccoli and corn. Stir for a few minutes or until just softened.
Add the Tomato and Basil Passata along with a cup of water. For an easy weeknight meal use ready made sauce, but you can also create your own with tomato and herbs if you have them at home.
Give the sauce a good stir then let it simmer away for about 10-15 minutes or until slightly reduced. The house should smell divine!
While the sauce simmers, cook your pasta according to packet instructions.
Once the sauce is reduced, add cooked pasta to the sauce and stir through. Top with a good amount of Parmesan cheese, Burrata, fresh herbs of your choice and a drizzle of olive oil. Devour immediately!

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