Mexican penne with avocado Sara Buenfeld

Mexican penne with avocado

Mexican penne with avocado Sara Buenfeld

  • 100g wholemeal penne
  • 1 tsp rapeseed oil

    Rapeseed oil

    If you want a light alternative to other cooking oils, rapeseed is a great choice and has…

  • 1 large onion, sliced, plus 1 tbsp finely chopped

    Onion

    un-yun
    Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…

  • 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

    Sweetcorn

    sw-eet corn
    Also known as corn on the cob, sweetcorn is composed of rows of tightly packed golden yellow…

  • 1 tsp vegetable bouillon powder
  • 1 avocado, stoned and chopped

    Avocado

    av-oh-car-doh
    Although it’s technically a fruit, the mild-flavoured avocado is used as a vegetable. Native…

  • ½ lime, zest and juice

    Lime

    ly-m
    The same shape, but smaller than…

  • handful coriander, chopped, plus extra to serve
  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.