Whizz up 2 ripe avocados, juice of lemon, a handful of parsley and dill, 3 stalks of eschallots, garlic, chilli and 1/4 cup olive oil. Season.
With a mandolin, shred 2 zucchini and cook in a fry pan for a few minutes with slow roasted cherry tomatoes.
Add cooked pasta to pan along with avocado sauce. Toss and heat through.
Serve with grated Parmesan cheese. It tastes soooo creamy, but no cream!