Mexican Penne with Avocado

  • 01 Jan - 07 Jan, 2022
  • Mag The Weekly
  • Cookery


• 100 g penne

• 1 teaspoon rapeseed oil

• 1 onion

• 1 orange pepper

• 2 garlic cloves

• 2 teaspoons chilli powder

• 1 teaspoon ground coriander

• ½ teaspoon cumin seeds

• 400 g tomatoes

• 1 can sweet corn

• 1 avocado

• ½ lime


Cook the pasta in salted water for 10-12 minutes until al dente. Meanwhile, heat the oil in a pan. Add the sliced onion and pepper and fry, stirring frequently for 10 minutes until golden. Stir in the garlic and spices, then tip in the tomatoes, half a can of water, corn and the bouillon powder. Cover and simmer for 15 minutes. Meanwhile, toss the avocado with lime juice and zest, and 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.