Set a pot of water to boil with 4 tsp salt (or more!) and cook your pasta until al dente.
Drain and reserve ½ cup of the pasta water. Don't rinse.
Meanwhile, combine almond milk, cream cheese, almonds, nutritional yeast, black pepper, remaining salt, and lemon zest in a blender and pulse until smooth.
In a large skillet over medium heat, sweat out your garlic with the olive oil (let it sizzle until soft and fragrant over low-ish heat, about 1-2 minutes)
Add in your sauce from the blender and the ½ cup of pasta water. Stir to combine.
Bring the sauce to a simmer and let it bubble for 10-12 minutes, until thickened.
Toss pasta with sauce and stir in pesto until all combined.
Sprinkle with chopped basil for garnish.
Recipe by Whisk & Shout at https://whiskandshout.com/vegan-whole-wheat-pasta-with-pesto-cream-sauce/