Wholemeal pasta with cauliflower and olives

This quick and tasty pasta dish is perfect for a mid-week family dinner. Wholemeal pasta is delicately tossed through a fragrant tomato, cauliflower and olive sauce to create this deliciously healthy dinner.

  • 10 mins preparation
  • 32 mins cooking
  • Serves 2
  • Print


Wholemeal pasta with cauliflower and olives
  • 2 tablespoon olive oil
  • 2 clove garlic, crushed
  • 1 fresh small red thai chilli (serrano), chopped finely
  • 1/2 small_piece cauliflower (500g), trimmed, cut into florets
  • 400 gram canned no-added-salt diced tomatoes
  • 1/2 cup (125ml) water
  • 150 gram wholemeal penne
  • 2 tablespoon pitted black olives, halved
  • 2 tablespoon finely chopped fresh flat-leaf parsley
  • 1 tablespoon fresh baby basil leaves


Wholemeal pasta with cauliflower and olives
  • 1
    Heat oil in a large saucepan over low heat, add garlic and chilli; cook, stirring, for 2 minutes or until soft.
  • 2
    Add cauliflower, tomato and the water to pan; increase heat to medium. Simmer, covered, for 20 minutes or until cauliflower is tender.
  • 3
    Meanwhile, cook pasta in a large saucepan of boiling water until just tender; drain. Add pasta to sauce with olives, parsley and basil; toss to combine.


The sauce can be made a day ahead; store, covered, in the fridge. Reheat in a microwave oven on MEDIUM-HIGH (75%) for 5 minutes or until hot, or in a large saucepan over medium heat until hot.

More From Women's Weekly Food