Broccoli Tahini Paradise PastA

1 Lb pasta of your choice

1 cup bread crumbs

1 onion, diced

9 cloves of garlic, minced

1 Tbsp fresh or 2 tsp dry herb of your choice (I like sage)

(optional) some pre-prepared tofu cubes, maybe you can crisp them up a bit more though

Veggies

2 Lbs broccoli, chopped into 1-2 inch florets (you can also mix/switch out with halved Brussels sprouts, cauliflower, or whatever you are feeling)

4 cloves of garlic

Olive oil

2 tsp salt

1 tsp pepper stuff (peppercorn, cayenne, paprika, etc. whatever you are feeling)

Zest from 1 lemon

3ish Tbsp balsamic vinegar (better if it's a bit reduced)

1/3 cup parmesan

Saucey Sauce

1 tsp salt

Black pepper & cayenne for taste

A pinch of umami blend if you have it

2 Tbsp nutritional yeast

1/2 cup tahini

2 Tbsp honey or maple syrup

Juice from 1 lemon

1-2 cups of pasta water

Preheat oven to 425F. Toss broccoli (or whatever) with garlic, enough olive oil to coat, salt and pepper and spread it on 1-2 baking sheets.
Roast for 20ish minutes or until they are getting yummy-crispy. As soon as you take the broccoli out of the oven, toss it with lemon zest & juice/vinegar, and parm.
While the broccoli is in the oven, cook pasta according to instructions.
Fry onions until translucent, then add bred crumbs. Once they are a bit brown, add garlic and cook until garlic a nice gold and super fragrant, then mix in herbs and let it keep crisping on low heat.
Combine all the sauce ingredients, including (when available) pasta water in a bowl
Mix cooked pasta with sauce & fried onion mix (+ tofu), and top dish with roasted brocolli