Boil water in a saucepan and add a little bit of salt and broccoli, cut into small florets. Cook for 7 minutes or until just tender. Drain and set aside.
Boil water in a saucepan again and cook the gluten-free pasta of your choice according to package instructions. Drain and set aside.
Meanwhile pasta is cooking, prepare your vegetables. Heat 1 tbsp olive oil in a saucepan and add onion, garlic, asparagus and sauté for 3 minutes. Then add peas, corn, and all the herbs. Sauteé for 5 minutes more and then set aside.
Prepare broccoli sauce: In a food processor, add your cooked broccoli, lemon juice and lemon zest, nutritional yeast, 1 tbsp olive oil, and milk. Pulse until almost smooth. Taste and add salt and pepper.
Divide your cooked pasta between plates and place your cook vegetables on the top. Pour your broccoli sauce over. Serve with parmesan cheese and lemon wedges.
Enjoy!
