• 100g wholemeal penne
• 1 tsp rapeseed oil
• 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
• 400g can chopped tomatoes
• 196g can sweetcorn in water
• 1 tsp vegetable bouillon powder
• 1 avocado, stoned and chopped
• 1/2 lime, zest and juice
• handful coriander, chopped, plus extra to serve

Method:

STEP 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.

STEP 2
Meanwhile, toss the avocado with the lime juice and zest, and the finely chopped onion.

STEP 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.