Healthy, Fair Trade, Mexican Pasta with Avocado Recipe

If you’ve drawn a blank when it comes to fresh and exciting meal time ideas, we’re here to help. This low calorie, mildly spiced, fair trade recipe is sure to be well-received at any dinner table. Serves two.

Ingredients
100g Fairtrade penne or fusilli
1 tsp Organic extra virgin olive oil
1 large onion, sliced
1 pepper, deseeded and sliced
2 garlic cloves, grated
2 tsp mild chilli powder
1 tsp ground coriander
½ tsp cumin seeds
400g can chopped tomatoes
100g kidney beans
1 avocado, stone removed and sliced
½ lime, zest and juice
Handful of fresh coriander, chopped

Method

1. Cook the penne or fusilli for 10-12 mins.
2. Meanwhile, heat the extra virgin oil in a pan, and fry the sliced onion and pepper until golden.
3. Stir the garlic and spices into the mixture, then tip in the canned tomatoes and kidney beans. Cover and simmer for 15 mins.
4. Drain the al dente pasta and add into the sauce with the coriander.
5. In a separate bowl, mix the sliced avocado with lime juice and zest.
6. Spoon the pasta into bowls, top with the avocado and finish with scattered coriander leaves.