• In a large, wide skillet or pan (it must fit the cooked pasta) warm the olive oil over medium heat.
• Stir in the minced shallots and garlic and cook for a few minutes until fragrant. Stir in fresh broccoli florets, and Italian seasoning and cook on low-medium heat until vibrant green – about 2 minutes.
• Use a slotted spoon to remove the ingredients from the skillet and set aside in a bowl at room temperature.
• Return the skillet to medium-high heat (no need to clean it), and pour the vegetable broth and almond milk. Add the dry pasta to the liquid, making sure you push down the pasta to entirely submerged them in the liquid.
• Cover, bring to a boil, then reduce to low heat and cook, stirring once in a while, on light simmer, covered until the liquid is absorbed by the pasta – about 20-35 minutes. If the liquid gets absorbed too quickly and the pasta is not cooked yet, add more stock or water until the pasta is cooked to your liking.
• During the last 5 minutes of cooking, stir in the coconut cream, lemon juice, nutritional yeast, and cooked broccoli.
• Cook uncovered, until warm and creamy. Taste and adjust salt and pepper if needed.
• Serve with fresh basil and a drizzle of lemon juice or olive oil.

Storage

• Store leftovers in the fridge for up to 4 days in a sealed container. Freeze for up to months and thaw in the fridge the day before.