– 1 pound broccoli florets- cut or broken into very small florets about equal size about 6 cups packed – 1 pound of orecchiette pasta or penne, rigatoni, etc – 4 Tablespoons extra-virgin olive oil 3 Tablespoons is to make sauce, 1 Tablespoon for serving – 1 large shallot diced – 6 garlic cloves- rough chopped – 1/2-1 teaspoon sea salt more to taste – 1 teaspoon miso paste soy sauce, tamari or sub 1–2 mashed anchovies, if not vegan – 1 cup unsalted vegetable broth chicken broth is fine, if you’re not vegan – Garnish: crushed red flakes Calabrian red pepper, vegan cheese, nutritional yeast flakes, (if not vegan/dairy-free) grated Parmigiano Reggiano or Pecorino cheese