In the meantime, cook the pasta in a large pot filled with salted water according to the packaging directions. Drain well and mix in the breadcrumbs, the parsley, the basil, and the nutritional yeast (or Parmigiano).
Keep in mind that this recipe has no sauce, and the breadcrumbs absorb all the olive oil, so it is on the dry side. If you want it with some extra moisture, reserve half a cup of pasta water before you drain it (or don't drain the pasta completely) and add it back to the pot with the rest of the ingredients.
Vegetarian additions: A fried egg on top of each serving
Pescetarian additions: 1-2 finely chopped anchovy fillets