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Mexican penne with avocado

Get all five of your 5-a-day in this mildly spiced, healthy pasta dish. It's rich in iron, fibre and vitamin C as well as being low-fat and low-calorie

  • Prep: 10 mins
    Cook: 20 mins
  • Serves 2
  • Easy
  • Serves 2
  • Easy
  • Calories 495
  • Carbohydrates 65
  • Saturated Fat 3
  • Sugar 26
  • Protein 15
  • Fat 15
  • Fibre 18
  • Salt 0.4

Nutrition per serving

  • Calories 495
  • Carbohydrates 65
  • Saturated Fat 3
  • Sugar 26
  • Protein 15
  • Fat 15
  • Fibre 18
  • Salt 0.4

Ingredients

  • 100g wholemeal penne
  • 1 tsp rapeseed oil
  • 1 large onion, sliced, plus 1 tbsp finely chopped
  • 1 orange pepper, deseeded and cut into chunks
  • 2 garlic cloves, grated
  • 2 tsp mild chilli powder
  • 1 tsp ground coriander
  • ½ tsp cumin seeds
  • 400g can chopped tomatoes
  • 196g can sweetcorn in water
  • 1 tsp vegetable bouillon powder
  • 1 avocado, stoned and chopped
  • ½ lime, zest and juice
  • handful coriander, chopped, plus extra to serve

Tip

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Method

  1. Cook the pasta in salted water for 10-12 mins until al dente. Meanwhile, heat the oil in a medium pan. Add the sliced onion and pepper and fry, stirring frequently for 10 mins until golden. Stir in the garlic and spices, then tip in the tomatoes, half a can of water, the corn and bouillon. Cover and simmer for 15 mins.

  2. Meanwhile, toss the avocado with the lime juice and zest, and the finely chopped onion.

  3. Drain the penne and toss into the sauce with the coriander. Spoon the pasta into bowls, top with the avocado and scatter over the coriander leaves.

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