Bring a large pot of salted water to a boil. Cook pasta according package "al dente" instructions. Do not add oil.
While pasta is cooking, heat a large skillet over med-high heat. Add butter + oil.
Once melted, add garlic + shallots. Sauté 2 - 3 minutes.
Add broccolini, few small pinches of salt + few turns of black pepper. Coat thoroughly in sauce and sauté 2 minutes.
Add 1 tsp red cracked pepper (or 1/2 tsp for less spicy). Toast 1 minute.
Add sherry cooking wine, cooking until evaporated, 30 - 45 seconds.
Add vegetable stock. Cook at a low boil for 5 minutes.
Add nutritional yeast. Cook on low for another 5 minutes, or until sauce thickens and coats the back of a spoon.
Drain pasta and add pasta back to large pot.
Pour sauce over pasta and mix thoroughly. Serve.