Cook 300 g spaghetti according to package directions in plenty of salted water.

Halve 2 avocados, remove the pit, and finely mash the flesh with a fork.

Mix in the juice of half a lime.

Finely dice half an onion.

Slice 10 cherry tomatoes.

Add the onion and tomatoes to the avocado.

Finely chop 1 small garlic clove and slice half a red chili into thin rings.

Stir both into the avocado mixture as well.

Toast 30 g pine nuts in a pan without oil until golden brown. Stir regularly so they don't burn.

Drain the cooked spaghetti through a sieve.

Mix the guacamole with the spaghetti.

Add a splash of soy milk to achieve the desired creaminess.

Arrange the pasta on plates, sprinkle with the toasted pine nuts, and add fresh cilantro as desired.