Cook the pasta as the packet instructions mentioned.
While cooking pasta, preserve 1/2 cup of the cooking water for further use.
Once cooked al dente, strain out using a colander.
In a pan heat some oil.
Add garlic, onion saute for 10 - 15 seconds.
Then add the broccoli florets and saute for 3 - 4 minutes, till they turn tender.
Don't overcook the broccoli as well.
When cooked, remove the broccoli to another bowl or just push them to one side of the pan making space to saute the flour for sauce.
If required, add a teaspoon oil on the blank side of the pan.
Add 1.5 - 2 tbsp flour and stir continuously while sauteing the flour on low heat.
It may take 1 - 2 minutes maximum.
Then add plant-based milk to the flour slowly and gradually mixing it well.
Stir continuosly making this completely lumps-free.
Once it's lumps-free, bring it to simmer.
Add some preserved pasta water to increase the sauce amount if you need.
Simmer till get the creamy saucy consistency.
Add salt (if required at all), pepper, oregano to the sauce. Also, add nutritional yeast for a cheesy flavor. (optional)
Next add the broccoli florets, followed by the pasta.
Stir them gently to mix them all well.
Turn off heat and serve hot.
Sprinkle some chilli flakes, parsley for seasoning. (Optional)
Boil the broccoli - Can also blanch the broccoli along with the pasta. Add broccoli to the pasta in the last 3 minutes. Don't overcook the broccoli as well.Preserve pasta water - while cooking the pasta, scoop out 1/2 cup pasta cooking water which is required in the further step of making sauce.