Begin by filling a large pot with water and adding a generous amount of salt. Bring the water to a rolling boil, then add your dried pasta and fresh broccoli florets. Cook them together for about 8–10 minutes until the pasta is al dente and the broccoli is vibrant green and tender. Drain the mixture and set it aside in a large bowl.

In a medium skillet, heat 1 tablespoon of extra virgin olive oil over medium heat. Once the oil shimmers, add the drained cannellini beans to the skillet. Sauté the beans for about 2 minutes, stirring gently until they’re warmed through and slightly golden.

In a blender, combine the sautéed beans with nutritional yeast, unsweetened plant-based milk, and garlic powder. Blend the ingredients on high for 1–2 minutes until the mixture is completely smooth and creamy.

Pour the creamy Alfredo sauce over the drained pasta and broccoli in your large bowl. Place the mixture back into the saucepan over low heat, gently tossing everything together until the pasta and broccoli are evenly coated in the rich sauce. Serve hot, topped with cracked black pepper or fresh herbs.