Cook the whole-wheat pasta according to the package instructions. The cooking time may vary depending on whether you're using fresh or dried pasta. When it's al dente, drain the pasta, and be sure to reserve 2 cups of pasta water for the sauce.

In a deep frying pan, heat a thin layer of olive oil.

Slice the onion into half rings and add them to the hot oil. Sauté until translucent.

Mince the garlic and add it to the onions, sautéing until fragrant.

Cook the vegan chicken pieces until they turn golden. While they're cooking, prepare the broccoli.

Cut the broccoli into small pieces to speed up the cooking process. Once the vegan chicken is done, add the broccoli. Sauté for a few minutes, and season the broccoli with salt and pepper to infuse flavors.

Pour in the vegan cooking cream and the reserved pasta water. Let the sauce simmer for about 5 minutes, or until the broccoli is tender enough to pierce easily.

Chop the parsley and mint, then add them to the pan.

Squeeze the lemon and incorporate the juice into the sauce.

Combine the cooked pasta with the sauce. It's ready to enjoy!