AVOCADO CREAM PASTA

Roast tomatoes or leave them fresh. To roast, slice grape tomatoes in half, place them cut side up on a lined baking sheet and drizzle with olive oil. Season with salt, pepper, and red pepper flakes. Toss. Roast for 10-15 minutes at 400 degrees Fahrenheit.

Bring a large pot of salted water to a boil, add the pasta, and cook until al dente according to instructions on package.

For THE SAUCE: Toss avocado flesh, lemon juice, basil, garlic, 1 tablespoon olive oil, 1/4 cup water, kosher salt, black pepper, and red pepper flakes to taste into your blender. Blend and adjust seasoning as needed (more lemon for brightness, red pepper flakes for spice, salt and pepper). If sauce is too thick, feel free to add a splash or two more water to thin to your desired saucy consistency.

Drain pasta. Mix in avocado cream sauce. Toss in the tomatoes, and spinach/arugula. Top with extra tomatoes, flaky salt, pepper, red pepper flakes and olive oil. Serve immediately or chilled!