Preheat the oven to 350°F and grease a 9"x13" baking dish.
Cook the pasta to al dente according to the package instructions. If using the broccoli, add to the boiling water about 3-5 minutes before the noodles are done. Once cooked, drain and rinse in cold water, place back in the pot and toss with the olive oil to keep from sticking.
In a large skillet, melt the butter over medium-low heat. Stir in the garlic and let it cook for 30 seconds to 1 minute, or until fragrant. Whisk in the flour until thoroughly combined. Slowly pour in the rice milk, whisking constantly.
Increase the heat to high, bringing the mixture to a boil, whisking constantly. Lower the heat to low, bringing to a simmer. Stir in the nutritional yeast, parsley, basil, oregano, garlic powder and onion powder.
Allow to simmer for a few minutes, until it thickens. Stir in 1 cup (113 g) of mozzarella until melted. Stir in the cooked noodles and broccoli (if using). Taste and add salt and pepper as desired.
Pour into the prepared dish and top with the remaining 1 cup (113 g) of mozzarella.
Bake for 20-25 minutes, until the cheese is melted. Serve topped with parsley.