Place your broccoli in a large pot of water and bring the water to a boil.

Once your water comes to a boil, reduce the heat to medium and add your pasta to the pot with broccoli, and cook according to the instructions on your package.

Once it is completed cooking, drain the water from the pasta and broccoli and set aside.

Meanwhile, while your water is heating up, use a large skill to saute sunchokes in coconut oil. Do this for about 4 minutes on each side, until golden brown.

Then stir your mushrooms to your skillet, adding in a few tablespoons of water if needed so they don’t stick to your pan, as they begin to cook down.

Sprinkle in your thyme and fresh rosemary and let the mushrooms cook until they soften (about 5 minutes).

Pour your vegetable broth into the skillet. Turn heat to low and simmer for about 20 minutes to reduce the broth by half.

Once the broth is reduced, stir in the nutritional yeast.

Pour the mushroom sunchoke broth over your broccoli and pasta and stir together.

Serve with freshly ground black pepper and sea salt to taste.