Who needs cream? Mash one large ripe avocado with a fork until smooth, and stir in a clove of finely chopped garlic, lemon juice, olive oil, salt and pepper. Cook about 200 grams of pasta, save a little of the hot pasta water, drain the pasta and toss it with the avocado sauce, adding the water a spoonful at a time until it turns silky and glossy. It’s rich, fresh and incredibly easy, and fresh basil or coriander on top makes it even better.