Ingrédients (pour 4 personnes) : 

• 400g to 500g spaghetti
• 2 ripe avocados
• 2 to 3 cloves of garlic (to taste)
• 40g butter
• 2 handfuls fresh spinach
• 4 fresh mushrooms
• 25g Parmesan
• A pinch of Espelette pepper
• A dash of lemon juice
• 1 tablespoon extra virgin olive oil
• 1 tablespoon Guénard 100% Virgin Avocado Oil
• Salt, Pepper

Preparation:

Cook the spaghetti.

At the same time, prepare the sauce. Remove the skin from the avocados & combine all the ingredients for the sauce in a blender: a handful of fresh spinach, the garlic cloves, a squeeze of lemon, a drizzle of olive oil, a pinch of Espelette pepper, salt and pepper.

Blend everything together to make a nice green sauce & add a dash of water if necessary, for a sauce that is neither too thick nor too runny. Taste the sauce & adjust the seasoning. Set aside at room temperature.

Then prepare the remaining ingredients. Finely chop the remaining garlic clove and lightly sauté it with the mushrooms. Add a few tablespoons of water from the pasta and the Parmesan. Once lightly browned, set aside in a separate bowl from the sauce.

In the same frying pan, add a knob of butter & after a few seconds, fry the spinach until the leaves have wilted.

Drain the spaghetti, then combine all the ingredients together: pour the avocado sauce into the spaghetti, then gently toss to mix. Once this is done, add the mushrooms and spinach to the pan.

Season with salt, pepper and a squeeze of lemon juice, and garnish with the remaining Parmesan. Finally, add a drizzle of Guénard 100% Virgin Avocado Oil.

Serve and enjoy immediately.

Enjoy!