Bring a large pot of salted water to a boil. Add the pasta and cook according to package instructions until al dente. Drain and reserve some pasta water.

In a large pot, heat olive oil over medium heat. Add minced garlic and red pepper flakes, sauté for about 1 minute until fragrant.

Pour in vegetable broth, bring to a boil, then reduce to a simmer for 2-3 minutes. Stir in heavy cream and Parmesan cheese until melted and creamy. Season with salt and pepper.

Add the drained pasta to the sauce, tossing gently to coat. If the sauce is too thick, add reserved pasta water to reach desired consistency.

Let sit for a couple of minutes to thicken. Serve garnished with chopped parsley.