- Cook Time: 10 mins
- Serving: 2 Persons
Nutrition facts (per portion)
- Calories: 495
- Carbohydrate Content: 65g
- Fat Content: 15g
- Fiber Content: 18g
- Protein Content: 15g
- Saturated Fat Content: 3g
- Sodium Content: 0.4g
- Sugar Content: 26g
Mexican penne with avocado Recipe
Mexican penne with avocado is a Marathon recipe for 2 people, takes only 20 mins; recipe has wholemeal penne, rapeseed oil and onion.
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
Instructions
- 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.