Marathon recipe for 2 people, takes only 20 mins; recipe has wholemeal penne, rapeseed oil, onion, orange pepper, garlic cloves, chilli powder, ground coriander, cumin seeds, chopped tomatoes, sweetcorn, vegetable bouillon powder, avocado, lime and coriander.
Mexican penne with avocado
Course: Marathon
Servings
2
servings
Prep time
10 mins
Ingredients
- Wholemeal Penne: 100g wholemeal penne
- Rapeseed Oil: 1 tsp rapeseed oil
- Onion: 1 large onion, sliced, plus 1 tbsp finely chopped
- Orange Pepper: 1 orange pepper, deseeded and cut into chunks
- Garlic Cloves: 2 garlic cloves, grated
- Chilli Powder: 2 tsp mild chilli powder
- Ground Coriander: 1 tsp ground coriander
- Cumin Seeds: 1/2 tsp cumin seeds
- Chopped Tomatoes: 400g can chopped tomatoes
- Sweetcorn: 196g can sweetcorn in water
- Vegetable Bouillon Powder: 1 tsp vegetable bouillon powder
- Avocado: 1 avocado, stoned and chopped
- Lime: 1/2 lime, zest and juice
- Coriander: handful coriander, chopped, plus extra to serve
Directions
- 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.
- Meanwhile, toss the avocado with the lime juice and zest, and the finely chopped onion.
- 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.
