Combine pasta, broth, water, olive oil, and garlic in a large pot or Dutch oven.
1 pound pasta, 4 cups vegetable broth, 2 cups water, 4 tablespoons olive oil, 6 cloves garlic
Bring to a boil over high heat. Then, reduce heat and simmer, stirring occasionally, until the pasta is cooked and the liquid is almost completely absorbed (about 15-20 minutes).
Remove from heat. Stir in Parmesan cheese and heavy cream until smooth and creamy.
1/2 cup grated Parmesan cheese, 1/4 cup heavy cream
Season with salt and pepper (and red pepper flakes, if using).
to taste Salt and pepper, Optional: Red pepper flakes
Garnish with fresh parsley and additional Parmesan cheese. Serve immediately!
1/4 cup chopped fresh parsley, 1/2 cup grated Parmesan cheese
