In a large pot, cook pasta according to package directions. Drain. Transfer pasta back into pot and set aside. Do not rinse.
In a food processor, add lemon juice, olive oil, garlic, avocados, basil, parsley, almond milk, sea salt, pepper, and crushed red pepper. Process until smooth and creamy.
Add the avocado sauce to the pasta and stir to blend well. The hot pasta will warm the sauce, or you can heat over low heat on the stove until desired temperature. Since this sauce uses avocados and they brown after a few hours, it’s best to serve this dish immediately. Top with cherry tomatoes. 2-3 servings.
Keywords: avocado cream, vegan penne pasta, pasta and avocado, avocado cream penne