Broccoli does not have to remain in perfect little trees. A few broken pieces make a useful sauce, especially when there is garlic, olive oil, and starchy water to carry them through the pasta.
Cut a small head into florets and peel and dice the tender stalk. Cook 180 g egg-free pasta for two people. Add the broccoli to the same water when enough cooking time remains for it to become tender; the size of the pieces matters more than an exact minute count.
Reserve a mug of water before draining. Warm two tablespoons olive oil with a chopped garlic clove in the empty pan, then return the pasta and broccoli. Mash some broccoli against the side and stir with enough cooking water to make a loose coating.
Finish with lemon zest, pepper, and optional toasted breadcrumbs made from vegan bread. The crumbs belong on individual bowls so they stay crisp rather than vanishing into the sauce.