First, start your spaghetti off- the rest will come together in the time it takes to cook it! Boil some water in a large pan, dump in the spaghetti and let it simmer, covered, for about 11 minutes (or as long as your package tells you)
500 g dried spaghetti
Now prepare your sauce by blending all of the ingredients in a high speed blender or food processor, or in a jug with a hand blender. Blend until it's super smooth and creamy.
1 avocado, 70 g pine nuts, Juice of 1 lemon, 3 cloves garlic, 60 ml extra virgin olive oil, 250 g fresh spinach leaves, 1 handful basil, Salt and pepper
Once the pasta is cooked, drain and return to the pan.
Stir in the avocado sauce.
Now, over a low heat, add the mozzarella and stir constantly as it melts in and stretches out.
250 g fresh mozzarella
Add the gruyere last and stir through. Take off the heat once it's just starting to melt.
1 cup grated gruyere or comte cheese
Portion into bowls and top with extra gruyere.