Back to Fresh Pasta
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. Recipe can be adapted easily to include your favourite vegetables, substitute for brocolli, peas, spinach or more!
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 onion and pepper and fry, stirring frequently for 10 mins until golden. Stir in the garlic and spices, then tip in the tomatoes, half a can of water, the corn and bouillon. Cover and simmer for 15 mins.
2. Meanwhile, toss the avocado with the lime juice and zest, and the finely chopped onion.
3. Drain the penne and toss into the sauce with the coriander. Spoon the pasta into bowls, top with the avocado and scatter over the coriander leaves.
London-based chef Michael Longlea has been developing his skills in exquisite vegetarian cuisine since his early days in India where 38% of the population are vegetarians. With a passion for creativity using traditional flavours with a modern twist, he has established himself as a Michelin star chef.
His recipes here at Eat Your Greens help those following vegetarianism get the all importnat nutrients they need, whilst creating these fresh and flavoursome meals.
Nutritional Information | |
| PER SERVING | |
| Energy | 495kcals |
| Fat | 15g |
| Saturated Fat | 3g |
| Carbohydrates | 65g |
| Sugars | 26g |
| Fibre | 18g |
| Protein | 15g |
| Salt | 0.4g |
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