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Cut the broccoli into small florets. Put them in a colander, pour over boiling water and then pour over cold water. Set aside.
In a large deep sided skillet set over medium to high heat, add the olive oil, garlic and all the dried seasonings and herbs. Stir well and let cook for about a minute. Add the flour and stir really well.
Add the vegetable stock and cooking cream to the pan. Whisk really well to prevent any lumps. Bring to a simmer and let thicken for 1- 2 minutes.
Add the uncooked pasta and broccoli and stir really well to completely coat. Cover and leave to cook for about 12-15 minutes. Stir a few times through cooking to prevent the pasta from sticking together.
Reduce heat to low and add the Parmesan cheese, butter and fresh parsley. Stir well and serve.