Bring water to a boil in a large pot; add pasta and cook according to package directions. Drain and set aside.

Meanwhile, in a food processor, combine avocado, sea salt and pepper; pulse until smooth. Set aside.

Place butter in a medium saucepan over medium heat. Add almond milk, white beans and cheese; stir until cheese is melted. Add cooked pasta, crushed red pepper and avocado sauce; mix well to combine.

Serve warm with crushed gluten-free crackers Parmesan Cheese on top.