Prepare water to boil pasta. Once boiling, add the pasta of choice. You can use chickpea pasta, brown rice pasta, pasta wheels, penne, or shells!
Slice grape tomatoes in half, and generously drizzle with olive oil. Season with salt, pepper, and chili flakes. Place in a preheated oven at 400 degrees, and cook for about 10-15 minutes. We don't want to fully roast them because that will dry them out and get rid of the juices!
While the pasta is cooking and the tomatoes are roasting in the oven, prepare the sauce. All you need is your blender! Toss in the avocado, lemon juice, fresh basil, garlic, olive oil, salt, pepper, and chili flakes. Blend and adjust the seasoning to taste. Add more lemon for brightness and more chili for spice. Salt and pepper to taste. If the sauce is too thick, add an extra splash or two of water.
Drain the pasta and set aside to cool for 10 minutes. Add cream sauce, roasted tomatoes, and arugula to pasta and mix until thoroughly combined. Garnish with Maldon salt, pepper, and chili flakes. Serve immediately or chilled.