Step 1

Cook the pasta according to the package directions. Meanwhile, make the sauces following the directions below. Drain the cooked pasta and set it aside until the sauces are ready.

Step 2

Heat the olive oil in a medium saucepan over medium heat. Add the garlic and saute until fragrant, about 30 seconds.

Step 3

Stir in the tomato paste, water, Italian seasoning, and bay leaf. Bring to a low boil, then lower the heat and simmer, stirring occasionally, for 10 minutes. (Prepare the green sauce following the directions below while the red sauce is simmering.)

Step 4

Remove the saucepan from the heat. Discard the bay leaf. Season the sauce with salt and pepper, to taste. Add in a splash of balsamic vinegar and stir to combine. Set the sauce aside until you're ready to assemble the pasta dish.

Step 5

Add the basil, pine nuts, olive oil, garlic, lemon juice, nutritional yeast, and salt to the bowl of a food processor.

Step 6

Process, scraping down the sides of the bowl as necessary, until a chunky paste forms. You should still see bits of the basil leaves. Add up to ¼ cup of cold water if the mixture is too thick. Taste and adjust the seasonings, if needed.

Step 7

Divide and transfer the cooked pasta to two large mixing bowls.

Step 8

Add the red sauce to one bowl of pasta and toss well to coat.

Step 9

Add the green sauce to the other bowl of pasta and toss well to coat.

Step 10

To a large serving bowl add a scoop of red pasta followed by a scoop of green pasta. Continue alternating in a visually pleasing pattern until all the pasta from the mixing bowls is in the serving bowl.

Step 11

If desired, top with cherry tomatoes, avocado, and pine nuts and serve. (Alternatively you can skip the serving bowl and combine the red and green pastas and optional toppings in individual pasta bowls or plates.)