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.