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
- Chopped Tomatoes: 400g can chopped tomatoes
- Chilli Powder: 2 tsp mild chilli powder
- Coriander: handful coriander, chopped, plus extra to serve
- Onion: 1 large onion, sliced, plus 1 tbsp finely chopped
- Lime: 1/2 lime, zest and juice
- Garlic Cloves: 2 garlic cloves, grated
- Avocado: 1 avocado, stoned and chopped
- Rapeseed Oil: 1 tsp rapeseed oil
- Sweetcorn: 196g can sweetcorn in water
- Cumin Seeds: 1/2 tsp cumin seeds
- Ground Coriander: 1 tsp ground coriander
- Wholemeal Penne: 100g wholemeal penne
- Orange Pepper: 1 orange pepper, deseeded and cut into chunks
- Vegetable Bouillon Powder: 1 tsp vegetable bouillon powder
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.
