I boil water in a large pot with a pinch of salt. Then I cook the pasta according to the package instructions until it’s al dente. I always save ½ cup of pasta water before draining because it helps adjust the sauce consistency later.

While the pasta cooks, I make the sauce. I scoop the avocado flesh into a blender, then add garlic, lemon juice, olive oil, basil, salt, pepper, chili flakes, and almond milk. I blend everything until it’s smooth and creamy. If the sauce looks too thick, I add a little pasta water to loosen it.

I toss the drained pasta with the avocado sauce in the pot or a large mixing bowl. If needed, I add some of the reserved pasta water to make it silky and coat the noodles perfectly.

I garnish the pasta with extra basil, chili flakes, or a drizzle of olive oil. It tastes best when served immediately while fresh and vibrant.