In blender, mix beans, 1/4 cup vegetable broth, lemon juice, olive oil, nutritional yeast, miso, and garlic, scraping down sides as needed, until smooth. Set aside.

Bring large pot of water to a boil and cook pasta according to package directions. Drain and set aside.

In large skillet, heat coconut oil over medium before adding minced shallot. Sauté until shallot has softened, about 4 to 5 minutes. Add broccoli florets along with remaining 1/4 cup vegetable broth. Cover and cook for 2 minutes. Remove cover and cook another minute or so until broccoli florets are tender but still bright green. Add cooked pasta and stir in 3/4 of the white bean sauce and lemon zest. For creamier sauce, stir in some additional vegetable broth.

Divide among serving bowls and top with a sprinkle of almonds. Enjoy while warm.