Roast the broccoli

• Preheat the oven and spread the broccoli florets on a baking tray.
• Drizzle with a little olive oil and season with salt.
• Roast until tender and lightly browned.

Cook the pasta

• Bring a large pot of salted water to a boil.
• Cook the pasta until al dente, then drain, keeping a little cooking water.

Blend the broccoli pesto

• While the pasta cooks, place the roasted broccoli, nutritional yeast, garlic, olive oil, lemon juice, artichokes, pine nuts and salt in a food processor.
• Blend until smooth, scraping down the sides as needed.

Combine and serve

• Toss the broccoli pesto with the hot pasta, loosening with a splash of cooking water if needed.
• Top with vegan parmesan and fresh basil.