In a large sauté pan, heat some olive oil. Add the cherry tomatoes, shallot and garlic. Add the vegetable powder, salt and pepper and cook for 10-15 minutes until tomatoes have cooked and start breaking down.

Meanwhile, prepare the green parmesan. Place the parmesan cubes and basil leaves in a food processor and blend until you have green grated cheese!

In the meantime, in a saucepan of plenty of boiling water, add the bouillon cubes. Once dissolved, add the pasta and cook following pack instructions, reserving about 1 cup of pasta water.

Place the tomatoes in the container of your hand blender. Add the pasta water, burrata, olive oil, salt, pepper and chili flakes. Blend until you have a smooth creamy sauce.

Drain the pasta and mix with the sauce. Serve and sprinkle generously with the green parmesan!