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Mexican Penne

25 Minute Mexican Penne. Mexican dish super quick, yum!

Serves: 2 Time: 25 minutes



  • 100g wholemeal penne

  • 1 teaspoon rapeseed oil (if you have it)

  • 1 large onion, sliced, plus 1 tablespoon finely diced

  • 1 orange pepper, cut into chunks

  • 2 garlic cloves, grated

  • 2 teaspoon mild chilli powder

  • 1 teaspoon ground coriander

  • ½ teaspoon cumin seeds

  • 400g can chopped tomatoes

  • 200g can sweetcorn

  • 1 teaspoon vegetable bouillon powder

  • 1 avocado, stoned and chopped

  • ½ lime, zest and juice

  • Handful coriander, chopped


  1. Cook the pasta in water for 10-12 mins until al dente. Meanwhile, heat the oil in a medium pan. Add the sliced onion and pepper and saute, stirring frequently for 10 mins until golden.

  2. Stir in the garlic and spices, then thow in the tomatoes, half a can of water, the sweetcorn and bouillon. Cover with a lid and simmer for 15 mins.

  3. Meanwhile, mash the avocado with the lime juice and zest, and the finely diced onion.

  4. Drain the penne and throw into the sauce with the coriander. Serve with the mashed avocado on top.


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