Cook your choice of pasta according to the package directions in salted water. (Save 1/2 cup of the cooking water)
Make the broccolini sauce
Wash your broccolini, then cut off the last inch or so off the bottom of the stems (anything that looks old or hard) then cut your broccolini stems into 2-3 inch long pieces. (You will use much more of the stem than traditional broccoli.)
Mince 4 cloves of garlic and add them to a frying pan along with the broccolini and 3 tablespoons olive oil.
Cook the broccolini and garlic over medium-low heat for about 5 minutes until it becomes bright green and slightly tender.
Add 1/2 cup of the cooking water from the pasta to the broccolini.
Add 1/4 cup of vegan butter and 1/4 cup of capers and allow the butter to melt.
Turn off the heat, add 1/4 cup of lemon juice, and toss in the cooked and drained pasta.
Add salt and pepper to taste. Sprinkle in a dash or two of red pepper flakes for a little spice if desired. Serve with additional lemon slices if desired.
Notes
Be careful to not burn the garlic while sauteing the broccoli. Saute it over a medium-low heat. You can add a little pasta water if the garlic starts to brown.
If you have never cooked with capers before, they add a salty pickle flavor and nice texture to the dish but feel free to omit them if you don't have any.
Serve hot with some vegan protein, a side salad, and/or bread.