Cook pasta according to package directions. Drain and rinse with cold water and set aside. (Note: Reserve 3 tablespoons of pasta water for later use.)

In sauté pan on medium heat, heat olive oil; add garlic and pine nuts and cook until they start to pop and turn golden brown, about 2 minutes. Stir often to avoid burning.

In blender or food processor, combine avocado, lemon juice, pasta water, spinach, basil, pine nuts/garlic mixture, salt and pepper and pulse until completely smooth. Add more water if needed.

Garnish with vegan cheese, fresh basil and pine nuts.