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Begin by adding boiling water from the kettle into a saucepan and placing it on high heat. Once boiling, add in your 200g of linguine with a generous pinch of salt. Cook to package instructions, stirring every now and again.
Meanwhile, in a blender, add your avocado, stock cube, sriracha, lemon juice, spring onions, water, and salt. Blend until a smooth sauce has formed. Set it aside until your pasta is cooked.
Once your linguine is ready, drain it and add it back to your saucepan. Pour in the avocado sauce with a tbsp of olive oil and a tsp of ground black pepper. Season with more salt if you'd like depending on your taste. Place the pan on a low heat and stir the linguine until every part of it is coated in your avocado sauce.
Share the pasta evenly between two bowls and top with 1 tbsp chilli oil in each bowl. Enjoy!