Vegan broccoli pasta with chick'n

Name: Vegan broccoli pasta with chick'n
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Cuisine: Italian
Ingredients: 160 g / 5.6 oz vegan chick'n (I like What the Cluck) or firm tofu; 2 tsp nutritional yeast; ½ tsp sweet smoked paprika; heaped ¼ tsp dried oregano; heaped ¼ tsp rubbed sage; ¼ tsp garlic powder; 1/8 tsp fine salt and pepper; 10 ml / 2 tsp olive oil; 150 g / 5.29 oz tenderstem (or regular) broccoli; 200 g / 7 oz orecchiette pasta (or conchiglie/shells); 20 ml / 4 tsp olive oil; 2 tbsp nutritional yeast; 3 garlic cloves, finely diced; a couple sprigs of thyme, leaves picked; 120 ml / ½ cup vegan cream (I used Oatly*); zest ½ small lemon + 15 ml / 1 tbsp juice; salt and pepper, to taste; toasted breadcrumbs, to finish (optional); fine chilli flakes, to finish (optional)