Creamy broccoli spaghetti

Fill a stock pot a little over halfway with water, season generously with sea salt and bring to a boil over high heat.

Trim the broccoli stem, halve the head and roughly chop into small chunks.

Heat a large fry pan over medium heat with the garlic infused olive oil; after a couple of minutes add the broccoli and coat it in the oil, stirring every minute or so so it sautes evenly.

Add the spaghetti to the boiling water, mix gently until submerged, and stir every two minutes or so so it does not stick.

After 4 to 5 minutes of sauteing, add the flour and stir continuously 1 to 2 minutes to cook off the raw flour taste.

Add the milk and the vegetable broth and stir 4 to 5 minutes until a slightly creamy sauce forms.

Season with sea salt and black pepper, mix, and lower to low heat.

Cook the spaghetti about 9 minutes, per the package, and transfer it straight from the pot into the sauce; a little starchy pasta water helps the flavour and keeps the sauce creamy.

Turn off the heat and mix gently.

Off the stove, finely grate in the cheese and add the parsley; mix. Add the cheese only at the end, or the fats in the milk separate and the creamy texture is lost.