Wash and chop the broccoli into small pieces.
Add a little oil into a large frying pan and fry the onions until soft and translucent.
Add the mushrooms and fry until soft and slightly golden.
Once the mushrooms are cooked, add the garlic and rosemary and fry for further 2-3 minutes stirring the whole time making sure the garlic does not burn.
Reduce the heat, add in the broccoli, vegetable stock, dairy-free milk, yoghurt, salt, chilli flakes and nutritional yeast. cover the pan and bring to a boil, then take off the lid and simmer for around 10-15 minutes stirring occasionally.
Meanwhile, cook the black bean pasta following the package directions for cook times.
When the pasta is cooked, remove the pan from the heat, and stir the sauce into the pasta. Serve immediately.
