This is the easiest and tastiest pasta you will ever eat! Packed with goodness thanks to the avocado sauce and whole wheat pasta. And it’s vegetarian! Enjoy!
Cook the spaghetti al dente according to the instructions on the package. Drain.
Meanwhile heat a dry frying pan and toast the pine nuts on medium heat in about 3 minutes until golden brown. Cool on a plate.
Cut the avocados all the way around the stone. Twist the two halves apart. Remove the stone, scoop the flesh from the skin with a spoon and put in the blender or beaker of the hand blender. Press the garlic and add to the purée.
Finely chop the shallot and add to the avocado with the basil leaves. Add the olive oil and 200 ml of water. Blend to create a smooth sauce. Season with salt and pepper.
Halve the cherry tomatoes and grate the cheese. Mix the avocado sauce and cherry tomatoes through the spaghetti and divide over 4 bowls. Scatter with the pine nuts and the cheese.
