Bring a large pot of salted water to a boil. Add 1 pound fettuccine pasta and cook according to package directions until desired doneness. Before draining, reserve about 1 cup of the pasta cooking water, then drain the pasta in a colander.

While the pasta cooks, place 2 medium-size ripe avocados (pitted and removed from skins), 1 clove garlic, and the juice of 1/2 lemon into a food processor. Process until the avocado is completely smooth and no chunks remain.

Add 1/2 cup milk or plain almond milk to the food processor and process again until the mixture is fully smooth.

Add 3/4 cup Mediterranean gouda or gouda cheese (finely shredded or grated), 1/4 cup fresh basil (chopped), and salt and pepper to taste. Process until the sauce is smooth and creamy and you no longer see cheese shreds.

Transfer the drained pasta to a large serving bowl. Pour the avocado–gouda sauce over the pasta, add 1/2 cup toasted pine nuts, and toss to combine.

If the sauce is too thick, add a little of the reserved pasta cooking water, a splash at a time, until the sauce reaches the desired consistency.

Taste and adjust salt and pepper if needed. Garnish with additional chopped fresh basil and crushed red pepper flakes (optional). Serve immediately.