Tomato penne with avocado

• wholemeal penne↗100g g
• rapeseed oil↗1 tsp tsp
• large onion↗1

  sliced, plus 1 tbsp finely chopped

• orange pepper↗1

  deseeded and cut into chunks

• garlic cloves↗2

  grated

• mild chilli powder2 tsp tsp
• ground coriander↗1 tsp tsp
• cumin seeds↗½ tsp tsp
• chopped tomatoes400g can g

  canned

• sweetcorn↗196g can g

  in water, canned

• vegetable bouillon powder↗1 tsp tsp
• avocado↗1

  stoned and chopped

• 1/2 lime↗

  zest and juice

• handful coriander

  chopped, plus extra to serve

Step-by-step instructions

1. 1

   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.

2. 2

   Meanwhile, toss the avocado with the lime juice and zest, and the finely chopped onion.

3. 3

   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.