Too Easy Vegan Pasta Alfredo!

This dish was inspired by a post from my friend Cinnamon, it's healthy, quick and easy and can be done with any pasta type. I like to prep food on the weekend such as pasta, baked potatoes, salsa, baked corn on the cob, chopped fruits and veggies and various cooked beans. So with that prepped spaghetti in mind, I whipped up the sauce, reheated my al dente spaghetti noodles and had a delicious meal in a few moments. Serves two.

Vegan Pasta Alfredo Sauce

2 medium Haas avocados
fresh basil to taste, a few leaves (for me, a fistful might be a better description)
2 cloves of garlic
2 heaping tbs of nutritional yeast
1 heaping tbs of Trader Joe's Green Olive Tapenade or 3 to 4 of your favorite olives
juice from 1/2 a medium sized lime
1 tsp sea salt
1/4 tsp ground black pepper
garnish with chopped tomato

The more basil you use the more this tastes like pesto, but that's good too. Throw everything (except tomato) in a mixing cup or bowl and have at it with a hand blender or whatever blender works for you. Blend to a smooth consistency.
Toss sauce into warm pasta. Garnish with chopped tomatoes and serve.
I've made this a few times now and I have used lemon instead of lime. They're both good and the difference is subtle. This last batch I added two tbs of vegan smoked cashew cheese, all I can say is:  WOW! THAT was a yummy twist on the recipe.