• 8 oz dry fettuccine noodles

For the roasted broccoli:

• 1 large head broccoli cut into small florets + stems removed (about 2 cups)
• 1 tsp olive oil
• 1/2 tsp garlic powder
• 1/2 tsp onion powder
• 1/2 tsp sea salt
• 1/2 tsp ground black pepper

For the creamy vegan pasta sauce:

• 6 oz silken tofu
• 1/2 cup water
• 1/2 cup unsweetened plain non-dairy milk
• 1/4 cup nutritional yeast
• 5 cloves of garlic
• 2 Tbsp diced white onion
• 1.5 Tbsp lemon juice
• 1 Tbsp tapioca starch
• 1 Tbsp tahini
• 1/2 Tbsp vegan chicken bouillon powder
• 1 tsp sea salt
• 1/4 tsp ground black pepper