Instructions:

Cook the gluten-free spaghetti according to the package instructions until al dente. Drain and set aside, reserving a small amount of pasta water. While the spaghetti is cooking, prepare the creamy avocado sauce. Cut the avocados in half, remove the pits, and scoop the flesh into a blender or food processor. Add minced garlic, pesto, fresh lemon juice, olive oil, salt, and pepper to the blender with the avocado flesh. Blend the ingredients until smooth and creamy, adding a splash of pasta water if needed to reach your desired consistency. Once the sauce is smooth, taste and adjust seasoning as necessary with more salt, pepper, or lemon juice. In a large mixing bowl, toss the cooked gluten-free spaghetti with the creamy avocado sauce until well coated. Serve the avocado gluten-free spaghetti in individual bowls. Optionally, garnish with halved cherry tomatoes, fresh basil leaves, and grated Parmesan cheese.