Cook pasta according to packet instructions.

Scoop out 1 cup of the cooking water and set aside.

Drain off water and set pasta aside until ready.

In a large pot, melt oil over a medium-high heat.

Add sliced leek and sauté for 2 minutes to soften. Stir through minced garlic and sauté for a further 3-4 minutes or until leek is soft and slightly translucent.

Add in broccoli florets, pinch of salt and mix well with the leek for 2-3 minutes or until broccoli begins to cook through.

Reduce heat to medium-low and cover pot with a lid. Let broccoli steam in the pot for 3-4 minutes or until tender, stirring occasionally.

Whilst broccoli is cooking, make the white sauce.

Melt oil in a medium size saucepan over medium heat, add minced garlic and cook for 1 minute until fragrant.

Stir in flour, cooking gently for 1 minute with a whisk.

Gradually pour in milk, whisking until thickened and small bubbles begin to appear on the surface, don’t boil.

Reduce heat to low and add in nutmeg, salt, pepper and nutritional yeast, whisk well.

Turn off heat, set aside.

Once broccoli is soft and tender, stir through cooked pasta. NOTE: You may want to rinse the pasta under hot water to loosen it up again.

Carefully pour the white sauce over the broccoli pasta, followed by the reserved 1 cup of cooking pasta water. Gently mix pasta to combine well with the sauce.

Divide between serving bowls and garnish with spring onion and cheese if desired.