Get all five of your 5-a-day in this mildly spiced, healthy pasta dish. It's rich in iron, fibre and vitamin C as well as being low-fat and low-calorie.
Method
Based on 2 servings, adjust as needed.
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 red onion and pepper and fry, stirring frequently for 10 mins until golden. Stir in the garlic, mild chilli powder, cumin seeds and ground coriander, then tip in the tinned cherry tomatoes, the corn and bouillon. Cover and simmer for 15 mins.
Step 2
Meanwhile, toss the avocado with lime juice, lime zest, and a pinch of chilli flakes, if using.
Step 3
Drain the pasta and toss into the sauce with the chopped coriander. Spoon the pasta into bowls, top with the avocado and scatter over the coriander leaves.