3 to 4 garlic cloves, minced (can sub around 1/2 to 3/4 tsp garlic granules, to taste)
½ cup vegetable broth
2 cups steamed broccoli florets, cut small
Juice of 1 to 1.5 lemons, to taste
1 tbsp nutritional yeast
½ to ¾ tsp kosher salt, to taste
½ tsp pepper
Red chili flakes (optional)
1/3 cup coarsely chopped kalamata olives
2 to 3 tbsp capers, to taste
15 sun-dried tomatoes (marinated type), drained and finely chopped
3 tbsp finely chopped fresh parsley
½ tsp dried parsley
Steam the broccoli until tender, but still bright green. Meanwhile, preheat a large pan over medium heat, while you finely chop the onion. Add onion to pan with the oil, and cook.
Meanwhile, toast the pine nuts in a dry pan. You can use a small skillet or saucepan over medium heat, tossing until they start to get a light golden brown. Set aside.
When the onions get translucent and softened, around 5 min, add the garlic and cook another min. Add the vegetable broth and allow it to gently bubble as the onions continue to cook for a few min while you drain, rinse, and pat dry the noodles, as well as chop the olives, sun-dried tomatoes and parsley.
Lastly, add all the remaining ingredients other than the toasted pine nuts to the pan (including the steamed broccoli florets) and gently cook together for a few minutes (start with juice of 1 lemon and add more if desired). Serve and top with pine nuts.