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Spicy peanut soup

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Pasta with braised cauliflower and broccoli, rosemary and olives

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Pasta with braised cauliflower and broccoli, rosemary and olives

15 minutes

Load more

Pasta with braised cauliflower and broccoli, rosemary and olives

By Phillippa Cheifitz

Serves 3 - 4

Difficulty Easy

Prep Time 10 minutes

Cooking Time 15 minutes

Ingredients

1/4 cup olive oil, plus extra for serving
A few sprigs rosemary
2 cloves garlic, crushed
100 g green olives, stoned
700 g cauliflower and broccoli florets
2 cups vegetable stock
Sea salt and freshly ground black pepper
250 g fusilli pasta
1 cup Parmesan, grated, plus extra for serving

Method

Gently heat the olive oil with a sprig or two of rosemary, the crushed garlic and olives. Add the cauliflower and broccoli and sauté for 5 to 10 minutes until just cooked. Pour over the stock and simmer for 5 minutes or until the vegetables are just tender. Season to taste.

Cook the pasta in salted boiling water until al dente. Drain, then mix with the vegetables and Parmesan. Pass around extra Parmesan and olive oil at the table.

Cook’s note: Glam up this dish by adding a few chopped anchovies or torn sliced chorizo.