Cook the spaghetti according to the instructions on the package in plenty of salted water until al dente.

Cut the chilli in half, remove the seeds and chop the chilli finely. Mince the garlic and chop the parsley finely.

Halve the avocados, remove the pits, and peel off the skin. Cut into cubes.

Heat the avocado oil in a large frying pan. Sauté the chilli with the garlic for 1 minute.

Drain the spaghetti well and mix with the avocado oil, chilli, and garlic. Stir in the parsley and avocado cubes, and season with salt and pepper.