The Goldton at Adelaide
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Ingredients:

100g wholemeal penne
1 tsp rapeseed oil
1 large onion, sliced, plus 1 tbsp finely chopped
1 orange pepper, deseeded and cut into chunks
2 garlic cloves, grated
2 tsp mild chilli powder
1 tsp ground coriander
½ tsp cumin seeds
400g can chopped tomatoes
196g can sweetcorn in water
1 tsp vegetable bouillon powder
1 avocado, stoned and chopped
1/2 lime, zest and juice
handful coriander, chopped, plus extra to serve.

Directions:
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 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.

STEP 2
Meanwhile, toss the avocado with the lime juice and zest, and the finely chopped onion.

STEP 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.