Step 1

Make the purée: In a food processor or blender, pulse together the basil, avocado, and garlic until a smooth paste forms. Season with salt and pepper to taste and set aside.

Step 2

Cook the pasta: In a large pot of salted boiling water, add the pasta and cook 1-2 minutes shy of the directed cooking time on the box. The pasta will continue cooking in the sauce later on. Save ½ cup of pasta water and drain the pasta when it's done cooking.

Step 3

Make the béchamel: In a pan on medium-high heat, melt the butter. Once the butter is melted, add the flour and whisk constantly until the mixture thickens into a paste, around 2-3 minutes. This is called the roux, and it will be the main thickening agent for the sauce.

Step 4

Once the roux is made, pour in all of the milk at once, stirring constantly with a wooden spoon or spatula. When the sauce is thick enough to coat the back of the spoon (around 5-6 minutes), turn the heat off and season with nutmeg, paprika, salt and pepper to taste.

Step 5

Add both types of cheese and stir to combine the cheese with the sauce. Then, add the basil/avocado puree, pasta, and pasta water. Stir until everything is thoroughly combined and season with salt and pepper to taste.

Step 6

Spoon the pasta into bowls and finish optionally with parsley, basil, and breadcrumbs. Enjoy!