In a large pot, cook pasta according to package directions, to al dente. Drain. Transfer pasta back into pot and set aside. Do not rinse.
Meanwhile (while cooking the noodles), in a food processor, add lemon juice, olive oil, minced garlic, avocados, basil, parsley, almond milk, sea salt, black pepper, crushed red pepper and nutritional yeast (if desired). Process until smooth and creamy. Note: you may need to stop and stir the sauce and blend again if ingredients get stuck to the side.
Add pasta to a large bowl. Then add the avocado sauce to the pasta and stir to blend well. The pasta will warm the sauce slightly, or you can heat over low heat on the stove until desired temperature (this pasta can also be eaten cold).
Top with cherry tomatoes and serve immediately (see notes below for storage instructions). This recipe makes 4 small servings (about 1 cup each). Add additional sea salt (Fleur de sel French salt is recommended), red pepper flakes, and/or nutritional yeast before serving, if desired.