1. First: Put a pot of water on the stove, add salt, and once it boils, cook the pasta according to the package instructions until 'al dente'.

2. Toast the almonds in a pan without adding any fat until they start to smell and lightly brown, then take them out immediately.

3. Peel and finely chop the onion and garlic.

4. Clean the mushrooms, trim them, and slice them. Heat oil in the pan and sauté the mushrooms over high heat for about 5 minutes, stirring frequently to allow as much water to evaporate as possible. Just before the end of cooking, add the onion and garlic pieces and sauté briefly. Season with salt and pepper and remove the fragrant mixture from heat.

5. Meanwhile, prepare the sauce: Scoop the flesh of the avocado from the skin and place it in a tall mixing cup or blender. Wash the basil, shake it dry, pluck the leaves from the stems, and add them to the avocado except for a few leaves for decoration. Now add the lemon juice and a splash of pasta cooking water and blend until creamy. Season with salt and pepper to taste.

6. Wash and halve the cherry tomatoes.

7. Now it’s time to combine everything: Drain the pasta in a colander, let it drain, and mix it with the sauce in the pot. Add in the halved tomatoes. Serve the pasta on plates, top with the mushrooms, sprinkle with almond slices, and garnish with basil. Enjoy your meal!