Get all five of your 5-a-day in this mildly spiced, healthy pasta dish. It’s rich in iron, fibre and vitamin C as well as being low-fat and low-calorie.
Prep:10 mins
Serves 2
100g wholemeal penne1 tsp rapeseed oil1 large onion, sliced, plus 1 tbsp finely chopped1 orange pepper, deseeded and cut into chunks2 garlic cloves, grated2 tsp mild chilli powder1 tsp ground coriander½ tsp cumin seeds400g can chopped tomatoes196g can sweetcorn in water1 tsp vegetable bouillon powder1 avocado, stoned and chopped1/2 lime, zest and juicehandful coriander, chopped, plus extra to serve
STEP 1Cook 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.STEP 2Meanwhile, toss the avocado with the lime juice and zest, and the finely chopped onion.STEP 3Drain 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.
