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1. Cook the pasta
Bring a large pot of salted water to the boil.
Add the spaghetti and cook al dente according to the package instructions (about 8 to 10 minutes).
Drain the pasta, reserving a cup of the cooking water.
2. Make the avocado sauce
In a blender or food processor, combine the peeled avocados, garlic, lemon juice, olive oil, basil, salt and pepper.
Add a little water or milk to obtain a creamy and smooth texture. Set aside.
3. Prepare the cherry tomatoes
Cut the cherry tomatoes in half.
If desired, lightly sauté them in a pan with a drizzle of olive oil to soften them or leave them fresh for a crunchy touch.
4. Assemble the dish
Return the drained spaghetti to the still-hot casserole dish.
Add the avocado sauce and toss well to coat the pasta.
If necessary, add a little of the pasta cooking water to thin the sauce.
5. Serve
Arrange the spaghetti on plates.
Garnish with the cherry tomatoes, a few fresh basil leaves, and grated parmesan if desired.
Strain immediately.
Personal tips:
Add lightly toasted pine nuts for a crunchy and delicious touch. This dish is also delicious served cold as a summer pasta salad!
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