Healthy Avocado Cream Pasta

1. Prepare Tomatoes: You can roast the grape 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.
2. Cook Pasta: Bring a large pot of salted water to a boil, add the pasta, and cook until al dente according to instructions on the package.
3. Make The Sauce: Toss the 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 until smooth and adjust seasoning as needed (add more lemon for brightness, red pepper flakes for spice, salt, and pepper). If the sauce is too thick, feel free to add a splash or two more water to thin to your desired consistency.
4. Combine & Serve: Drain the cooked pasta. Mix in the avocado cream sauce. Toss in the prepared tomatoes and spinach/arugula. Top with extra tomatoes, flaky sea salt, pepper, red pepper flakes, and a drizzle of olive oil. Serve immediately or chilled.