Make the sauce 

• Combine the white beans, broth, lemon juice, olive oil, nutritional yeast, garlic, onion powder, salt, and pepper, in a blender until smooth. Set aside.

Make the pasta

• Bring a large pot of salted water to a boil.
• Prepare the pasta according to the instructions on the package in which it has come
• Cook it until al dente. 

• Drain and set aside.

• Heat 1 tablespoon of olive oil in a large wok or pan over medium heat.
• Add the onion and sauté until soft, about 5 minutes.

• Stir in the chopped broccoli stems and cook for another 3 to 5 minutes or until tender.
• Add the broccoli florets and leaves and a splash of water or vegetable broth.
• Cover and turn off the heat.

• Allow the broccoli to steam for 2 to 3 minutes or until tender but still bright green.
• Add the pasta, then stir in ¾ of the sauce
• Keep on adding more broth if the sauce is too dry.
• Season to taste with more salt, pepper and lemon juice, as desired, and portion into bowls.
• Divide the remaining sauce onto each bowl.
• Top with the pine nuts and serve with lemon wedges on the side.