Cook pasta in salted water until just al dente, and drain (reserve 1/4 cup cooking water). Set aside.
Meanwhile in a large pan, add the onions and oil. Cook onions on medium heat approx 10 minutes until translucent, adding a bit of water to prevent burning if needed.
Add plant-based grounds, breaking up pieces with spatula. Cook until grounds are really browned and crispy, stirring occasionally.
Towards end of cooking, add the broccoli florets and cover, cook until broccoli is bright green and fork tender.
Meanwhile, in a separate saucepan on medium heat, add the butter and cook until melted. Then add the flour. Whisk until smooth.
Slowly, and whisking constantly, drizzle in the milk until fully added and smooth. Very gently simmer for 3 minutes.
Add remaining items in ingredients list except parsley, and whisk into sauce until melted.
Add the sauce to the pan with the onion mixture, along with the pasta. Stir well and slowly add in up to 1/4 cup of the reserved pasta cooking water as desired.
Serve and top with the fresh chopped parsley.