Creamy Avocado Pasta

1. Cook 400g / 14oz dried pasta following the packet instructions, then drain.
2. Put the flesh from 4 small ripe Avocados, 15g / 0.53oz nutritional yeast, 1/2 tbsp Olive oil, 5g / 0.18oz freshly chopped Parsley, 1 peeled Garlic clove, 1/2 tsp onion powder, 1 tbsp freshly squeezed lemon juice, and salt and pepper to taste into a blender.
3. Add 2 tablespoons cold water and blend for 1 minute or until the parsley and garlic are well blended in.
4. Pour the sauce into the cooked hot pasta, adjust the seasoning, toss to mix, and transfer to serving plates.
5. Top with seeds and serve.