Use a blender, food processor or hand blender to puree the avocado flesh, lime juice, basil and the 2 garlic cloves.
In a pan of boiling water with a splash of olive oil, cook the pasta al dente.
Cut the asparagus into pieces and the mushrooms into slices. Sauté the mushrooms and the asparagus separately.
Combine the drained pasta and sauce in a single pan. Slice the tomatoes in half.
Distribute the pasta among the plates and top with the mushrooms, asparagus and tomatoes. Sprinkle with some Parmesan cheese as the finishing touch.