Vegan Creamy Blackened Broccoli Rigatoni

0 Preheat the oven to 425 degrees(F). 
1 Spread the broccoli florets onto a large sheet pan. Drizzle the broccoli with the olive oil and sprinkle with the blackened seasoning. Toss to coat the broccoli in the oil and seasoning. 
2 Roast in the oven for 15 minutes, take the broccoli out of the oven, toss the broccoli, and roast for another 7-10 minutes or until the broccoli has a nice brown char on the edges. 
3 While the broccoli is in the oven, cook the pasta according to package directions, then drain when it is al dente. 
4 I like to toss the pasta with a drizzle of olive oil so it does not stick together while I make the sauce. Set aside. 
5 Using the pot you cooked the pasta in, heat the vegan butter and olive oil on medium. Once the butter has melted, add the garlic and saute for 2-3 minutes. 
6 Sprinkle the flour into the pot and whisk it with the butter and oil until you have formed a paste. Let simmer for a minute. 
7 Pour in the vegan cream and broth, whisk to combine everything, making sure that there are no lumps of flour remaining. 
8 Add the blackened seasoning, the zest and juice of the lemon(about 2 teaspoons of juice) and whisk. Let the sauce simmer for a few minutes on medium-low, until the sauce thickens
9 Add the vegan parmesan and whisk the sauce until the cheese has melted as much as it can. 
10 Taste the sauce and adjust the seasoning, adding salt, pepper, and/or more lemon if needed. 
11 Pour the pasta and broccoli into the pot with the sauce and toss to combine everything. Serve!