prep time
cook time
30 minutes

Pasta with Cauliflower Sauce 

Make this moreish pasta dish in a creamy cauliflower sauce. Prepare this recipe with Del Monte Penne Rigate pasta, cauliflower florets, mushrooms, broccoli, red chili flakes, oregano, garlic, and parsley. 


1 & 1/2 cups Del Monte Penne Rigate Pasta boiled
1 large Cauliflower separated into medium florets
1 TBSP Del Monte Olive oil
1 & 1/2 TBSP Garlic finely chopped
7-8 Button mushrooms sliced
1 Mixed capsicum triangles
8-10 Broccoli blanched florets
1 & 1/2 TBSP Red chilli flakes
1 TBSP Parsley finely chopped
1/2 TBSP Oregano
- Parsley sprig for garnish
- Crushed black peppercorns to taste
- Salt To Taste


  1. Heat sufficient water in a deep non-stick deep pan, add salt and allow the water to come to a boil. Add cauliflower florets and cook till they soften. Strain from the water and put them into a bowl with ice cubes in cold water.
  2. Strain and put the cooked cauliflower into a blender jar and blend into a fine puree. 
  3. Heat oil in a non-stick pan, add garlic and sauté till light golden . Add mushrooms and mix well.
  4. Add mixed capsicum triangles, mix well and sauté for 1-2 minutes. Add broccoli and toss well.
  5. Add salt, crushed black peppercorns and ½ tbsp dried red chilli flakes and toss well. Add penne rigate pasta and toss well.
  6. Add the cauliflower puree, salt, crushed black peppercorns, remaining red chilli flakes and parsley, mix well and cook for 1 minute.
  7. Add thyme and mix well. Cook for 1 minute and take it off the heat.
  8. Transfer into a serving plate and drizzle olive oil. Garnish with dried red chilli flakes and a parsley sprig and serve hot.

Enjoy your meal!

Total Calories - 190

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