For the nutty Parmasan, put all contents in a food blender & set aside. Cook pasta per packet instructions.

In a pan with olive oil, garlic & chilli add the shallots & aubergine. Fry on a medium heat until the shallots are translucent & the aubergine begins to brown.

Put the avocado, lemon juice, basil, salt & pepper, a few glugs of olive oil & agave nectar in a food blender & mix until smooth. Add a little water to get the right consistency.

Once the Pasta is cooked, coat with the pesto & add to the aubergine & shallots on the heat. Stir in the spinach & tomatoes & after a minute or so take off the heat. Serve & top with your nutty Parmasan!