In a medium pot add the broccoli and add enough water to cover it. Cover with a lid and boil on high for about 10 minutes. The broccoli should be soft, drain any excess liquid.

Meanwhile, In a large pan sauté the leeks and garlic in oil for about 7 minutes over medium heat. Sauté until fragrant and softened. Garlic is fine to be left whole since we are blending it.

Into a blender add the boiled broccoli, sautéed leeks and garlic, spinach, pickled jalapeño, the jalapeño brine, peas. and half of the nondairy milk. Blend on high until it is smooth and pureed.

In the same large pan you sautéed the leeks in add the vegan butter and let it melt over low heat, about 5 to 7 minutes. Once melted add in the remaining non dairy milk, vegan cheeses, and nutritional yeast. Cook over low heat until everything is melted down and smooth. Then add in the pureed veggies from blender and mix together.

Meanwhile, in a large pot boil the pasta in salted water until cooked to your liking.

Allow the cheese sauce to cook and stir occasionally with a spatula while the pasta boils (about 8 to 10 minutes). Feel free to taste it and add any salt or seasonings to your preference.

Once pasta is done strain it and add it to your sauce. Mix together.

Serve warm immediately and add extra vegan parmesan on top and microgreens if desired.