In a large pot, bring salted water to a boil. Add the pasta and cook according to package instructions until al dente. Reserve about a cup of pasta water, then drain the pasta and set aside.

In the same pot, add the broccoli florets and cook for about 2-3 minutes, until bright green and crisp-tender. Remove the broccoli and set aside with the drained pasta.

In the same pot, heat the olive oil over medium heat. Add the minced garlic and sauté for about 1 minute until fragrant—be careful not to burn it!

Pour in the vegetable broth and bring to a simmer. Stir in the cream cheese until it melts and forms a smooth sauce. Season with salt, pepper, and add red pepper flakes if using.

Add the cooked pasta and broccoli back into the pot. Stir well, adding reserved pasta water as needed to reach desired creaminess.

Taste and adjust seasoning if necessary. Serve warm, garnished with parmesan cheese if desired!