To garnish: extra parmesan, chopped parsley, red pepper flakes, if desired
Cook the pasta and broccoli in a large pot of salted water, according to directions on the package until al dente (or just slightly undercooked). Once done, drain pasta and broccoli and set aside for a few minutes while you make the sauce.
In the same pot, melt butter over medium heat. Once butter is melted, add garlic and flour and stir until flour has browned, about one more minutes. Whisk in broth and almond milk until smooth, bring to a boil then reduce heat to medium low and simmer for 6-8 minutes until sauce thickens up. Season with salt and pepper.
Once mixture thickens, reduce heat to low and whisk in parmesan cheese. Taste and adjust seasonings as necessary (more salt or pepper or whatever spices you like!). Gently stir in the pasta and broccoli. Serve immediately. Makes 4 servings.
Garnish with extra parmesan and parsley. Enjoy!
If you're not vegetarian, feel free to add in 1 or 2 cups of cubed or shredded cooked chicken breast!
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