Bring a medium sauce pot of salted water to a boil and cook pasta according to the package instructions. Reserve 1/2 cup of pasta water, then drain.
On medium heat, add olive oil to a medium skillet, then add chopped shallots, sauté for about 1-2 minute, add garlic and cook for another minute. Add broccoli, peas and 1/4 cup of the reserved pasta water. Season with salt and pepper. Simmer the broccoli and peas for 2-3 minutes, long enough for them to become tender. With frozen broccoli and peas, if cooking too long, them become mushy.
Using a blender, add avocado, lemon juice, salt and pepper. Add the remaining 1/4 cup of reserved pasta water as needed. You may need most if not all of the pasta water.
Add the avocado sauce to the skillet and stir in the pasta and Parmesan cheese or nutritional yeast, then toss until pasta is coated with the sauce. Serve and garnish with fresh basil and parsley.
