Step 1

Preheat oven to 425°F. Line a parchment paper or reusable sheet on a medium sized baking tray.

Step 2

On a mixing bowl, toss broccoli florets with ingredients and coat until all ingredients are evenly combined. Place broccoli florets onto the baking tray on a single layer and spaced apart.

Step 3

Roast for about 20-25 minutes depending on your oven OR when the broccoli is brown and crisp on the edges.

Step 4

Allow the broccoli to cool down for about 5 minutes. Toss with lemon juice and season with a pinch of salt and pepper.

Step 5

Boil pasta according to package instructions in salted water. Cook preferably to al dente (or slightly undercooked). Once the pasta is al dente, turn off the heat. Do not drain from pasta water.

Step 6

On a separate pan (sauté pan), preheat on stove top to medium heat. Pour the olive oil on the pan and heat until it is shimmery (or just about hot but not overheating). Toss in the crushed garlic and sauté until it is slightly golden brown. Do not overcook the garlic. If your garlic is burning or cooking too fast, lower down the heat.

Step 7

Add the rosemary and chili flakes to the garlic oil. Amount of rosemary is up to you. Mix until well combined. Then, directly strain out the pasta from the cooking water and toss into the oil mixture. Season with a pinch of salt and pepper.

Step 8

Pour the plant milk to the pasta and stir. Leave alone for 2-3 minutes to simmer.

Step 9

Add 4-5 tablespoons of pasta cooking water into the pasta. This will allow the plant milk to thicken into a creamy sauce. Once sauce has slightly thickened turn off heat and splash with a little more olive oil and lemon juice for finishing.

Step 10

Toss in the roasted broccoli and fold onto the pasta. Top with a little vegan cheese (optional) and more rosemary to serve.

Step 11

Enjoy!