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Bring a large pot of water to a boil. Cook the pasta according to the package instructions. Drain, reserving ½ cup of the pasta water.
In a large skillet or wok, heat the olive oil over medium-high heat. Add 1 tablespoon of the butter and the garlic. When the garlic begins to brown around the edges, about 2 minutes, add the capers, broccoli, gochujang, and soy sauce. Cook until the broccoli starts to turn tender, 2 to 3 minutes.
Pour the reserved pasta water into the skillet and cook for about 4 minutes, allowing the broth to develop. Add the cooked pasta to the skillet along with the remaining 2 tablespoons butter and stir vigorously so that the sauce comes together and coats the pasta.
Garnish with grated vegan parmesan. This dish is best served immediately, but you can store it in the refrigerator for up to 3 days.