Boil water in a large pot. In a large pan or skillet, heat enough olive oil to cover the base over medium high heat.

To the pan, add broccoli and a sprinkle of salt. Cook covered for 5 minutes without touching the broccoli, then take the cover off and stir. The broccoli should begin to slightly brown. Add half of the chopped garlic and stir to combine.

Cook for another 2 minutes and stir in 1 tablespoon of lemon juice. Remove garlic broccoli from pan and set aside on a plate.

Cook spaghetti in boiling water according to the package instructions and drain the water once cooked. Wipe the pan clean and add another bit of olive oil (about 2 tablespoons). Place over medium heat.

Add shallot and stir until softened, about 5 minutes. Add the rest of the garlic and cook until sizzling and fragrant, but not quite brown.

Stir in Unsweetened Almondmilk and add a pinch of salt and pepper. Cook for 3- 5 minutes, stirring until heated through.

Turn off the heat and stir in lemon juice. Add the cooked pasta and broccoli to the skillet with the sauce and toss to combine. Sprinkle with nutritional yeast and serve immediately. Enjoy!