Tomato penne with avocado

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• Wholemeal penne100 g
• Rapeseed oil1 tsp
• Large onionSliced, 1 tbsp finely chopped1
• Orange pepperDeseeded, cut into chunks1
• Garlic clovesGrated2
• Mild chilli powder2 tsp
• Ground coriander1 tsp
• Cumin seeds½ tsp
• Tomatoes (canned)Chopped400 g
• Sweetcorn (canned, in water)196 g
• Vegetable bouillon powder1 tsp
• AvocadoStoned, chopped1
• LimeZested and juiced½
• Coriander (to serve)Chopped

1. 1

   Cook the penne al dente in salted water, 10-12 mins. Meanwhile, pour the oil into a medium-sized pan. Fry the sliced onion and pepper over a moderate heat, stirring regularly, for 10 mins until golden. Add the garlic and spices, then the tomatoes, half a tomato can of water, the sweetcorn and bouillon. Put a lid on and let it simmer gently for 15 mins.

2. 2

   While the sauce simmers, mix the avocado with the lime zest and juice and the 1 tbsp of finely chopped onion.

3. 3

   Drain the penne and stir it into the sauce along with the coriander. Serve in bowls topped with the avocado and a scatter of coriander leaves.