In a large pot, bring the water to a boil. Stir in the salt.

Add the pasta to the water, stir a few times to prevent the pasta from sticking together.

Cook the pasta according to the package instructions (about 10-12 minutes) stirring occasionally, until al dente or softer according to the desired texture.

Once the pasta is cooked, drain excess water and keep it aside.

Add dry pasta, water, salt to the Instant Pot. Most of the pasta should be covered in the water. If it is not, add some more water.

Close the Instant Pot with pressure valve to Sealing. Cook on High Pressure for 4 minutes.

When the instant pot beeps, wait for 5 minutes and Quick Release the remaining pressure manually. Then open the lid, drain if there is any extra water.

Put the avocado, lemon juice, oil, garlic, spinach, salt, pepper, water into a food processor and blend until smooth.

Start with ¼ cup of water and then add more as needed to get the desired consistency.

Add the avocado pasta sauce to the instant pot insert, and then toss until evenly coated.

Sprinkle over some chilli flakes and top with parmesan cheese, if desired.