AVOCADO CREAM PASTA WITH ROASTED TOMATOES AND ARUGULA

Prepare water to boil pasta. Once boiling, add pasta of choice (chickpea or brown rice pasta is recommended, but use your favorite).

Slice grape tomatoes in half, and generously drizzle with olive oil. Season with salt, pepper, and chili flakes. Place in oven on 400 degrees Fahrenheit and cook for about 10-15 minutes (do not fully roast to preserve juices).

While the pasta is cooking and the tomatoes are roasting, prepare the sauce in a blender. Toss in the avocado, lemon juice, fresh basil, garlic, olive oil, salt, pepper, and chili flakes. Blend and adjust seasoning to taste (add more lemon for brightness, more chili for spice, salt and pepper to taste). If the sauce is too thick, add an extra splash or two of water.

Drain pasta and set aside to cool for 10 minutes. Add cream sauce, roasted tomatoes, and arugula to pasta and mix until thoroughly combined. Garnish with flaky salt, pepper, and chili flakes. Serve immediately or chilled.