Step 1

Heat 2 tablespoons (30ml) of the olive oil in a large pot over medium-high heat. Add the garlic and shallots. Cook for 2 to 3 minutes. Add the broccoli, salt and red pepper flakes. Cook for 4 to 5 minutes until the broccoli begins to soften.

Step 2

Add the cornstarch and the remaining 1 tablespoon (15 ml) of the olive oil. Cook, stirring continuously for 1 minute. Add the vegetable broth and almond milk. Stir to combine.

Step 3

Add the pasta and bring the mixture to a boil. Cover, then reduce the heat and simmer for 12 to 15 minutes, until the pasta is cooked and the sauce has thickened.

Step 4

Serve with parsley and additional red pepper flakes, if desired.