With a hand blender, blend together the whole canned tomatoes, the garlic, and the dry Italian herbs.
In a pot, bring the tomato blend into a simmer and simmer on medium heat while you cook the pasta. Season with salt and pepper. When adding in the pasta, make it extra creamy by adding a couple of spoons of the cooking water from the pasta.
Make the Avocado Cream
With a hand blender, blend together the avocado, the lemon juice and the Tahini. You can add some garlic as an option, but be gentle. 1/4 of a clove would be enough for one avocado.
Do not heat this sauce as avocado loses its taste with heat, and it becomes bitter. Just fold the pasta into the avocado cream, stirring with a spoon and adding some cooking water from the pasta to make it extra creamy.
Make the White Sauce
In a pan on medium heat, add the olive oil and mix it with the white flour while stirring with spatula. Stir until there are no more lumps.
Add the soy milk to the pan and whisk it in with the oil and flour. Stir quickly with a whisk or with a spatula until the milk turns into a creamy sauce. Season with salt and pepper. As an option you can add some fresh parsley. Add in the boiled pasta and fold in gently with a spoon.