TODAY’S RECIPE: Mexican penne with avocado

FIVE of your fivea-day. SERVES 2. 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 1 tsp vegetable bouillon powder 1 avocado, chopped ½ lime, zested and juiced Handful coriander, chopped, plus extra to serve

Method

Cook pasta in salted water for ten to 12 minutes until al dente. Meanwhile, heat oil in a medium pan. Add sliced onion and pepper, and fry, stirring frequently, for ten minutes until golden. Stir in garlic and spices, then tip in tomatoes, half a can of water, the sweetcorn and bouillon. Cover and simmer for 15 minutes.

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

Drain penne and toss into sauce with coriander. Spoon pasta into bowls, top with avocado and scatter coriander leaves over the top.