Cook the pasta according to package instructions. In the last three minutes of cooking, add the broccoli florets to the boiling water. Once cooked, drain the pasta and broccoli, then set aside.

In a blender, combine the drained white beans, vegetable broth, nutritional yeast, garlic, olive oil, salt, and pepper. Blend until the mixture is smooth and creamy.

In a medium pan, heat the blended bean mixture over medium heat until warmed through.

Add the cooked pasta and broccoli to the creamy sauce and toss gently to combine.

Serve hot, garnished with fresh parsley for an extra touch of flavor.