Add 3 cups vegetable broth into a sauce pan, pinch in ¼ tsp saffron threads and heat with a medium-high heat

At the same time, heat a large fry pan with a medium heat and add in 3 tbsp extra virgin olive oil

Meanwhile, thinly slice 1 onion and cut 4 cloves of garlic into large chunks

After heating the olive oil for 4 minutes, add in the sliced onion and chunks of garlic, mix continuously, once in the onion is translucent, about 4 minutes, add in 2 ¼ cups of uncooked penne pasta, season with sea salt & black pepper, continute to mix continuously

After lightly frying the pasta for 2 minutes, add in ½ cup (125 ml) of the hot saffron infused broth into the pan, mix continuously, once the broth has been absorbed, add in another ½ cup (125 ml) of the broth and mix, continue to do this until all the broth has been added

Once all the broth has been added and absorbed, about 11 minutes, the pasta should be perfectly cooked al dente, remove the pan from the heat (if your pasta is not yet fully cooked, place a lid on the pan and turn off the heat, let it sit for a couple of minutes)

Finely grate in ½ cup of Manchego cheese over the pasta and sprinkle with finely chopped parsley, serve at once, enjoy!