Pesto Pasta with Garlicky Breadcrumb Topping (Dairy-Free)

1. Boil pasta in salted water, remove 1 minute before al dente. 
2. Grab half a cup pasta water, drain.
4. Blend basil, garlic, lemon juice, salt, pine nuts, nutritional yeast, and 3tbsp olive oil until a thick paste 
5. Add half water and blend, add more to get to desired consistency. Don’t make too runny because we’ll add coconut milk later. 
6. Dry roast the breadcrumbs with dried basil, garlic powder, salt, & pepper on low to medium heat until starts to brown
7. Add 1tbsp olive oil and mix in with breadcrumbs until medium brown color, remove
8. In the pan, add pesto, 2tbsp olive oil, and coconut milk, mix
9. Bring to medium heat until fast simmer, then cook on low heat and add pasta plus some pasta water to adjust consistency. 
10. Add more coconut milk and continue cooking until creamy enough for ya. 
11. Top with breadcrumbs and some extra fresh basil, enjoy!