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Put your pasta on to cook according to package directions. When it's cooked, drain it and set aside ½ cup of pasta water to use later.
Add olive oil to a pot over medium heat. Add broccoli florets and salt and sauté for a minute.
Add vegan butter, crushed garlic, red pepper flakes, lemon zest, lemon juice and ground black pepper and sauté for a few minutes until the broccoli florets are al dente (3-5 minutes).
Add the cooked pasta, grated vegan parmesan cheese and a little of the reserved pasta water and toss gently to combine.
Add more of the reserved pasta water as needed until all the pasta is lightly coated and saucy.
Serve in bowls topped with freshly grated vegan parmesan, fresh chopped parsley and a sprinkle of ground black pepper, with lemon wedges on the side.