Fill a stock pot a little over half ways with water, season generously with sea salt and heat with a high heat

Wash and pat dry the head of broccoli, then cut off the stalk, cut the head in half and roughly chop each half to end up with small chunks of broccoli

Heat a large fry pan with a medium heat and add in the garlic infused olive oil

After a couple of minutes add in the broccoli, mix with the olive oil, then place in a single layer, mix every 1 to 2 minutes so it all evenly sautees

While the broccoli is cooking, the water should be at a boil in the stock pot, add in the spaghetti, mix every 2 minutes so it all evenly cooks and it doesn´t stick together

Once the broccoli is lightly sauteed, about 5 minutes, add in the flour, mix continuously for 1 to 2 minutes, then add in the milk and broth, continue to mix and go for 4 to 5 minutes or until you end up with a slightly creamy sauce, then season with sea salt and black pepper, mix together, lower to a low heat and let it simmer

Once the spaghetti is cooked al dente, using tongs, transfer directly into the pan with the sauce, then turn off the heat, mix together unti well mixed

Finely grate in 1/2 cup (60 grams) manchego cheese and add in the parsley, give it one final mix, transfer into serving dishes and serve at once, enjoy!