1
Use a blender, food processor or hand blender to puree the avocado flesh, lime juice, basil and the 2 garlic cloves.
2
In a pan of boiling water with a splash of olive oil, cook the pasta al dente.
3
Cut the asparagus into pieces and the mushrooms into slices. Sauté the mushrooms and the asparagus separately.
4
Combine the drained pasta and sauce in a single pan. Slice the tomatoes in half.
5
Distribute the pasta among the plates and top with the mushrooms, asparagus and tomatoes. Sprinkle with some Parmesan cheese as the finishing touch.
