Whole wheat spaghetti with vegan avocado sauce

Ingredients for 2 servings:

• 1 handful of spaghetti (spelt or whole wheat spaghetti)
• 2 avocados, ripe
• 4 cloves garlic
• 1 tbsp olive oil
• 3 tbsp lemon juice or lime juice, fresh
• 1 tbsp soy cream (Soy Cream Cuisine) or vegan cooking cream
• 2 m.-large vine tomatoes

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 25 minutes

First, boil the water and add plenty of salt. Then, cook the pasta al dente. In the meantime, prepare the sauce. Halve two ripe, soft avocados and scoop out the flesh. Mash the flesh with a fork; small lumps are okay. If you don’t like lumps, you can prepare the sauce in a blender. Add olive oil, lemon juice, and garlic (finely chopped or pressed through a garlic press) to the puree. Add two garlic cloves per avocado. Depending on the consistency, add soy cream or vegan cooking cream a tablespoon at a time. The pasta should be done by now and drained. Add 1 tablespoon of pasta water to the sauce. Finally, season the sauce generously with salt and pepper. Dice the tomatoes; I recommend not removing the insides, as the liquid makes the sauce very creamy. Finally, mix the diced tomatoes into the sauce and place a few cubes on top for decoration.