1 large onion (sliced, plus 1 tbsp finely chopped)
1 orange pepper (deseeded and cut into chunks)
2 garlic cloves (grated)
2 tsp mild chilli powder
1 tsp ground coriander
½ tsp cumin seeds
400 g can chopped tomatoes
196 g can sweetcorn in water
1 tsp vegetable bouillon powder
1 avocado (stoned and chopped)
½ lime (zest and juice)
1 handful coriander (chopped, plus extra to serve)
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.
Meanwhile, toss the avocado with the lime juice and zest, and the 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.
View the recipe instructions at BBC Good Food
Ready to get your FREE recipes & meal plans?
Build your unique taste profile to instantly receive recipes matched to your tastes.