Veggie Pappardelle with Burrata

_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:}

1. 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.
2. 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.
3. 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!
4. While the sauce simmers, cook your pasta according to packet instructions.
5. 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!