Gluten free pasta with 2 sauces: creamy avocado + tomato & basil

In a recent survey 89% of tomatoes claimed this pasta sauce is the way they'd like to go. And the avocado sauce is so creamy, that the word "creamy" isn't even creamy enough to describe it's creaminess. 

INGREDIENTS

• 1 pack of gluten free pasta
  

Tomato & basil sauce

• 6 large tomatoes
• ¼ cup sundried tomatoes in olive oil & herbs
• 2 tablespoons crushed walnuts
• 1 tablespoon garlic flavoured extra virgin olive oil (regular is fine too)
• 1 teaspoon dried oregano
• 1 teaspoon garlic powder (or 1 clove garlic)
• 1 teaspoon onion powder (or 1 tablespoon chopped red onion)
• 1 teaspoon smoked paprika
• 10-15 fresh basil leaves
• 1 tablespoon maple syrup
• 1 handful capers
• A few sprinkles ground pepper
• A few sprinkles Himalayan/sea salt

Creamy avocado sauce

• 2 ripe avocados, halved, seeded and peeled
• 1/2 cup fresh basil leaves
• 2 cloves garlic
• 2 tablespoons freshly squeezed lemon juice
• Kosher salt and freshly ground black pepper, to taste
• 1/3 cup olive oil

DIRECTIONS

1. Boil water and a generous pinch of salt in a pot with the lid on. Once rolling, add the pasta and continue to boil until tender (about 15 minutes). Strain and set aside once cooked. Coat the pasta with a drizzle of olive oil to stop it from sticking.  
2. For the tomato sauce, chop the tomatoes in four or five pieces, and put them in a food processor. Add the rest of the ingredients. Don’t forget to crush the walnuts with your hands if they’re in big chunks, and wash the basil. Once everything is in the blender, give it a few pulses until everything is very well chopped. Do not put this on a high powered blender like Vitamix, because you will end up with orange sauce.
3. Place the sauce in a saucepan and simmer with the lid on while you make the avocado sauce.
4. To make the avocado sauce, combine avocados, basil, garlic and lemon juice in the bowl of a food processor; season with salt and pepper, to taste. With the motor running, add olive oil in a slow stream until emulsified; set aside.
5. To serve, place the pasta on a plate (you can add any other diced vegetables you wish at this point), use a ladle or large spoon to top with the tomato sauce. Finish off with a big dollop of creamy avocado sauce. 

Recipe inspired by:
http://divinehealthyfood.com/raw-vegan-marinara-sauce-yellow-squash-fettuccine/
http://damndelicious.net/2014/06/20/avocado-pasta/