In a large pot, bring 2 quarts (~1.9 liters) of water to a boil, and add 1 Tbsp salt to season pasta water (amounts written as original recipe // adjust as needed if adjusting serving size).
While water is coming to a boil, make the sauce. To a small blender or food processor, add parsley, basil, chives, lemon juice, avocado, water, garlic, coconut aminos, salt, pepper, and olive oil (optional). Blend until smooth, scraping down sides as needed. Sauce may seem a little thick but will loosen when it’s added to the pasta.
Once water is boiling, cook gluten-free pasta according to package directions. Then drain pasta and immediately transfer to a medium serving bowl. Pour sauce over pasta and mix thoroughly. Taste and adjust, adding more salt if needed, lemon for more zing, or chopped basil for more herbiness.
Serve immediately. Option to garnish with veggies of choice (such as chopped sun-dried tomatoes — rehydrated if fully dry), vegan parmesan cheese, and fresh lemon juice. Best served fresh at room temperature. Store leftovers in the refrigerator for up to 2 days. Not freezer friendly.
*Nutrition information is a rough estimate calculated with 1/4 tsp of the salt in the pasta water (since the full tablespoon isn’t absorbed into the pasta) and without optional ingredients.