First, process the courgette in the spiral cutter for thick spaghetti, add very little salt and rub the salt slightly. Set the courgette aside while preparing the sauce in a separate bowl.
For the sauce stir walnut oil, balsamic vinegar or tamari and lemon juice in a bowl and mix with onions, garlic, tomatoes, olives and mushrooms. If you want to give your dish a slightly sweet note add a little honey or agave nectar.
Lightly squeeze the courgettes to remove any excess water and mix the courgette tonnarelli with the sauce. Carefully mix all other ingredients (except the Brazil nuts) by hand so that the avocado cubes remain whole and the sauce does not become mushy!
Put a metal ring on a plate and carefully put the tonnarelli in it. Remove the ring up. Garnish and serve with a finely grated Brazil nut and thyme sprigs.