For the pasta: Bring a large pot of salted water to a boil (8 cups water + 1 tablespoon salt). While the water is heating up, prep the broccoli sauce.
For the broccoli: Cut the broccoli into small pieces. Fill a medium sauce pan with water. Bring to a boil and add the broccoli pieces. Cook for 5-7 minutes. Check the broccoli with a fork and when tender, drain in a colander and set aside.
Start the sauce: Heat a large saute’ pan over medium heat. Drizzle in the pan 3 tablespoons of the olive oil (I used extra-virgin). Tilt the pan to distribute it around the pan.
Cook the shallots: Once the oil is hot and shimmering, add in the shallots (or onions). Cook until they soften. Add in the miso paste (soy sauce or tamari or 1-2 anchovies, if not vegan). During the last minute lower the heat a little and add in the garlic (only takes less than a minute to combine with the shallots, do not let it brown, so keep stirring it).
Add in the broccoli: As soon as the garlic combines with the shallots and is fragrant, add in the broccoli. Increase the heat to medium-high and cook, stirring occasionally, until the broccoli softens and starts to break down a bit.
Add in some of the vegetable broth: Add in some broth keep stirring until it’s creating a soft broccoli sauce (broccoli sauce takes total 15-20 minutes to make). While you’re cooking the sauce, you’ll be making the pasta.
Cook the pasta: Add the pasta to the pot with the boiling water and cook according to package directions. You’ll be cooking the pasta until about 1-2 minutes from al dente.
Drain pasta: When pasta is ready, drain (reserve about 1/2 cup pasta water). Add the pasta to the skillet with the broccoli sauce and use tongs or a spoon to combine the pasta in the sauce.
Combine the pasta with the sauce: Stir together with the pan on medium-high heat (be sure not to keep it longer than 2 minutes, so the pasta won’t get over cooked and too soft). Add in a little bit of the reserved pasta water, if needed, to loosen the broccoli sauce a bit.
Check the seasoning: If needed, add more salt and some freshly ground pepper (to taste).
Serve the pasta and broccoli sauce: Add the pasta to a serving bowl or platter. Drizzle on about 1 tablespoon of extra-virgin olive oil.
Garnish (optional): For dairy-free/vegan: sprinkle on some vegan parmesan. If you like, sprinkle on some chopped Italian parsley (or fresh basil) and red pepper flakes (if you’re using). Enjoy!