Mexican penne with avocado
- Healthy lunches ideas
DIRECTIONS
STEP 1
Cook the pasta in salted water for 10-12 minutes until al dente. Meanwhile, heat oil in a medium saucepan. Add the sliced onion and pepper and cook, stirring often for 10 minutes until golden. Stir in garlic and spices, then add the tomatoes, half a box of water, corn and broth. Cover and simmer for 15 minutes.
STEP 2
Meanwhile, mix the avocado with the lime juice and zest and finely chopped onion.
STEP 3
Drain the penne and mix with coriander sauce. Pour the pasta into bowls, garnish with avocado and divide the coriander leaves.
Ingredients
- 100 g wholemeal flour penne
- 1 teaspoon of rapeseed oil
- 1 large onion, sliced, plus 1 teaspoon finely chopped
- 1 orange pepper, deseeded and cut into pieces
- 2 garlic cloves, grated
- 2 teaspoon of powdered paprika
- 1 teaspoon ground coriander
- ½ teaspoon cumin seeds
- 400g chopped tomatoes
- 196g in water can sweetcorn
- 1 teaspoon vegetable stock powder
- 1 avocado, pitted and chopped
- 1/2 lemon, zest and juice
- handle coriander, chopped, and a little more to serve