Bring a large pot of salted water to a boil while you prepare your ingredients. Halve the cherry tomatoes lengthwise, mince the garlic clove, and roughly chop the basil. Cut the avocados in half, remove the pit, and scoop the flesh into a bowl. Having everything prepped and ready ensures the sauce comes together quickly once the pasta is done cooking—this is key to preventing the avocado from oxidizing and turning brown.

Add the pasta to the boiling salted water and cook according to package directions until al dente. About 2 minutes before the pasta finishes, set aside 1/4 cup of the starchy pasta water in a small bowl—this will help emulsify and thin the sauce later. Drain the pasta in a colander and set aside.

In a blender, combine the avocado flesh from Step 1, minced garlic, nutritional yeast, lemon juice, oat milk, olive oil, salt, and black pepper. Blend on high speed until completely smooth and creamy, about 30-45 seconds. The sauce should be pourable but thick enough to coat the pasta—this consistency is essential for even coating without becoming watery.

Transfer the cooked pasta from Step 2 to a large bowl and pour the avocado sauce from Step 3 over it. Toss gently but thoroughly to coat every piece of pasta with the creamy sauce. If the sauce seems too thick, add the reserved pasta water from Step 2 a splash at a time, tossing between additions until you reach your desired consistency—I find starting with 2-3 tablespoons is usually enough.

Divide the creamy pasta among serving bowls. Top each portion with the halved cherry tomatoes from Step 1 and a pinch of red pepper flakes for color and heat. Serve immediately while the pasta is still warm.