Step 1

Bring a large pot of water to a boil. Add the broccoli, and cook for five minutes until soft. Using a spatula, transfer the broccoli to a pan over low heat, reserving the water in the pot.

Step 2

Cook the pasta in the remaining broccoli water according to package directions, reserving at least 1 1/2 cups of the pasta water when you drain.

Step 3

Now, in the pan with the broccoli, add the olive oil and garlic. Saute until you can mash up the broccoli, almost into a pesto-like sauce. You can add some water a tablespoon at a time to thin the broccoli floret sauce, as needed.

Step 4

At this time, add the drained pasta, nutritional yeast, salt, pepper and lemon juice. Stir, adding the reserved pasta water 1/4 cup at a time as needed.