Mexican penne with avocado
By BBC Goodfood
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| Prep time: 10min |
Cooking time: 20min |
| Serving 2 | Amateur |
Ingredients
100 g Penne pasta
1 tsp Rapeseed oil
1 Onion, sliced, plus 1 tbsp finely chopped
1 Orange pepper, deseeded and cut into chunks
2 cloves Garlic, grated
2 tsp Chilli powder
1 tsp Ground coriander
1/2 tsp Cumin
400 g Can chopped tomatoes
2 x 400 g Canned sweet corn, drained
1 tsp Vegetable bouillon powder
1 Avocado, stoned and chopped
1/2 Lime
handful Coriander leaves, chopped
Instructions
Step 1
Cook the pasta in salted water for 10 to 12 minutes until al dente.
Penne pasta
Meanwhile, heat the oil in a medium pan. Add the sliced onion and orange pepper and fry, stirring frequently for 10 minutes until golden.
Onion, sliced, plus 1 tbsp finely choppedRapeseed oil Orange pepper, deseeded and cut into chunks
Stir in the garlic, chilli powder, ground coriander and cumin, then tip in the tomatoes, half a cup of water, the sweet corn and bouillon. Cover and simmer for 15 minutes.
Garlic, grated Ground corianderCuminCan chopped tomatoesCanned sweet corn, drainedVegetable bouillon powder Chilli powder
Meanwhile, mix the avocado with the zest and juice of the lime, and the finely chopped onion.
Onion, sliced, plus 1 tbsp finely choppedAvocado, stoned and choppedLime
Drain the penne and toss into the sauce with the coriander leaves. Spoon the pasta into bowls, top with the avocado and scatter over extra coriander leaves. Serve.
Penne pastaAvocado, stoned and choppedCoriander leaves, choppedSimilar Recipes
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