Cook the pasta

• Bring a large pot of salted water to a boil.
• Cook the pasta until al dente, then drain, keeping a little cooking water.

Make the avocado sauce

• Blend the avocado, cashew nuts, garlic, basil, lemon juice, salt, pepper and coconut milk until smooth and creamy.
• Add a little more coconut milk if the sauce is too thick.

Sauté the cherry tomatoes

• Heat the olive oil in a pan.
• Cook the cherry tomatoes with a pinch of pepper until they soften and release their juices.

Combine and serve

• Toss the drained pasta with the avocado sauce.
• Add the cherry tomatoes and their oil and serve immediately.