Roughly chop the mushrooms and sauté in some olive oil with a couple of cloves of crushed garlic, a bunch of thyme, salt and pepper.

When they’re hot enough add the white wine and allow it to completely evaporate.

Cook on medium heat until tender (5-10 minutes).

In a food processer combine avocado flesh, parsley, 1 clove of garlic (whole or grated according to your blender’s power), plant based milk and lemon juice.

Blend until smooth and creamy.

Cook the pasta “al dente”.

Drain the pasta making sure to keep some of its water; transfer into a pan and coat it well with the avocado and parsley pesto.

Serve it immediately with mushrooms, fresh parsley and a touch of truffle oil.