Mexican penne with avocado

healthy lunches ideas


- Healthy lunches ideas


Cook the pasta in salted water for 10-12 minutes until al dente. Meanwhile, heat oil in a medium saucepan. Add the sliced ​​onion and pepper and cook, stirring often for 10 minutes until golden. Stir in garlic and spices, then add the tomatoes, half a box of water, corn and broth. Cover and simmer for 15 minutes.

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

Drain the penne and mix with coriander sauce. Pour the pasta into bowls, garnish with avocado and divide the coriander leaves.



  1. 100 g wholemeal flour penne
  2. 1 teaspoon of rapeseed oil
  3. 1 large onion, sliced, plus 1 teaspoon finely chopped
  4. 1 orange pepper, deseeded and cut into pieces
  5. 2 garlic cloves, grated
  6. 2 teaspoon of powdered paprika
  7. 1 teaspoon ground coriander
  8. ½ teaspoon cumin seeds
  9. 400g chopped tomatoes
  10. 196g in water can sweetcorn
  11. 1 teaspoon vegetable stock powder
  12. 1 avocado, pitted and chopped
  13. 1/2 lemon, zest and juice
  14. handle coriander, chopped, and a little more to serve
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