Roasted Tomato & Avocado Spaghetti

How about a delicious, creamy yet light pasta with lots of flavour? I suggest you try this one!

Cut about 400 g baby plum tomatoes (or regular) in half. Place with the cut side up on a baking tray. Mince 3 cloves of garlic and sprinkle on top of the tomatoes. Drizzle with olive oil and season with salt. Bake slowly in the oven at 150 C for about 1 h 15 min.
In a food processor, mix 2 avocados with a big bunch of basil, a handful of flat parsley leaves, a splash of olive oil and apple cider vinegar, salt and pepper, and a pinch of brown sugar. Add 2-3 tbsp of water. Blend until smooth, and add cold water until you’re happy with the consistency. It should be light and creamy but not runny. (You can add extra garlic to the mix, but for me the garlic on the tomatoes was enough.)
Boil 4 servings of spaghetti. Drain the water and stir the avocado in while still hot. Serve immediately with the roasted tomatoes and fresh leaves of basil.