Creamy Broccoli Pasta

In a large frying pan add 2 tbsp olive oil over medium heat. Add onions and garlic, cook for about 3-4 minutes until softened.

Add in spices: chili flakes (1/4-1/2 tsp depending on how much spice you like), dried oregano, salt and pepper. Stir until fragrant, about 1 minute.

Stir in lemon zest and juice, cook for 1 minute.

Stir in Organika Veggie Broth powder and then stir in 4 1/2 cups hot water.

Stir in the spaghettini noodles. Bring to a simmer and stir once noodles start to soften. Keep to a simmer over medium-low heat, cover with a lid and stir occasionally until noodles are cooked al dente and sauce has reduced, about 6-8 minutes. If you find your pasta is not quite done yet and there isn't much liquid left, add 1/2 cup more water at a time and keep cooking until done.

Add in the cream cheese and parmesan cheese, stir until cream cheese is blended into the sauce. Next add the frozen broccoli, stir and cover with a lid to allow the broccoli to cook, about 4-5 minutes.

Taste and adjust seasoning with more salt and pepper if desired. Add in chopped pecans or walnuts.

Serve with garnished with more shredded parmesan cheese if desired and minced fresh chives.