Add the cherry tomatoes to a small casserole or baking dish and drizzle with 1 tablespoon of olive oil. You can add some fresh rosemary or thyme to the dish for more flavour. Bake the tomatoes for 20 - 25 minutes until they have caramelised and shrunk.
You can start cooking the pasta now according to the package instructions. The green pasta sauce will take only 10 minutes to make by which time your pasta should be perfectly cooked and al dente.
Roasting the garlic is optional: Thinly slice the garlic cloves. Add 1 tablespoon of olive oil to a pan over medium heat. Once hot, add the thinly sliced garlic cloves and fry for about 2 - 3 minutes until slightly brown. Remove the garlic pieces and set aside.
To a high-speed blender, add 1 cup of fresh coriander and ½ cup basil leaves, the 3 pitted and peeled avocados, 3 tablespoons olive oil, 3 - 4 garlic cloves, 1 cup water, juice of 1 lemon and salt and pepper.
Blend on high speed until the green pasta sauce is smooth and creamy. Taste the sauce and adjust the flavours as needed.
Pour the green pasta sauce over the cooked and drained pasta and stir to fully coat the pasta with the sauce.
Serve and garnish the green pasta with the roasted cherry tomatoes, fresh coriander leaves and lemon juice.
The green avocado pasta sauce will stay fresh kept in the refrigerator in an airtight container for up to 5 days.