1/2 C Gluten Free Bread Crumbs (toast bread, pulse in food processor)
Roast Garlic Head at 425 degrees F for 45 min loosely wrapped in foil. (cut top part of garlic head, drizzle with olive oil). Let cool.
Make pasta according to directions, rinse and set aside.
For the sauce, heat a large skillet over medium heat, add oil and minced garlic. Stir and cook for 1-2 minutes until lightly browned.
Add 5 Tbsp arrowroot and whisk - cook for 1 minute.
Add almond milk 1/2 cup at a time, whisking to prevent clumps, until 2 cups have been added. Cook for 2 minutes, stirring frequently. (Add up to 1/2 cup if the sauce appears too thick.)
Pour sauce into blender, add roasted garlic (squeeze from base to push out cloves), 1/2 tsp each seasoned salt & pepper, vegan parmesan cheese, nutritional yeast, and blend on high until creamy and smooth.
Add cooked pasta to pot, pour sauce over pasta, add cooked broccoli and toss to coat. Then top with vegan parmesan cheese and gluten free bread crumbs.
Broil on high on the top rack of oven until golden brown.