Creamy Sundried Tomato Farfalle with Burrata

Instructions

1. Step
   Cook the farfalle according to package instructions until al dente. Reserve ½ cup pasta water, then drain.
2. Step
   In a large pan over medium heat, melt the butter. Add the minced garlic and sauté for 1–2 minutes, until fragrant.
3. Step
   Stir in the whipping cream, vegetable broth, and black pepper. Bring to a gentle simmer.
4. Step
   Reduce the heat to low. Add 1 cup of the grated aged cheddar and stir gently until melted and smooth.
5. Step
   Fold in the chopped sundried tomatoes. Simmer for 3–5 minutes, stirring occasionally, until the sauce thickens slightly.
6. Step
   Add the cooked pasta to the sauce and toss until evenly coated. Add a splash of reserved pasta water if needed to loosen the sauce.
7. Step
   Plate the pasta and top with burrata pieces, the remaining ½ cup aged cheddar, and fresh basil. Serve immediately.