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Bring a large pan of salted water to the boil. Add the pasta, stir well and cook until al dente, about 10–12 minutes.
Meanwhile, heat the olive oil in a large non-stick sauté pan over a high heat. When hot, add the chopped chorizo and cook for 4 minutes or until it releases its oil and starts to turn crispy. Add the garlic and cook for 1 minute.
Add the sliced broccoli stalks to the pan along with the capers and chilli. Cook for a further 5-6 minutes or until the broccoli stalks are just al dente.
Sprinkle in half the chopped basil, half the nutritional yeast, the juice of the lemon and season with salt and pepper to taste.
Drain the pasta as soon as it is cooked, saving some of the water. Add the pasta to the chorizo and broccoli pan with a ladleful of the pasta water and stir to make a sauce.
Toss well and divide between warmed serving bowls. Sprinkle with the remaining nutritional yeast and basil to serve.