Heat a large fry pan with a medium heat and add in 2 tbsp extra virgin olive oil, after 2 minutes add in 3 cups broccoli florets, mix with the olive oil and then place all the florets in a single layer, cook for 2 minutes per side without mixing, then remove the broccoli from the pan, set aside and season with sea salt & black pepper

Using the same pan with the same heat, add in 2 tbsp extra virgin olive olive, along with ½ onion finely diced, 1 red bell pepper roughly chopped and 5 cloves garlic roughly chopped , mix with the olive oil, after 4 minutes and the vegetables are lightly sauteed, season with sea salt & black pepper, mix together, then add in 2 ½ cups vegetable broth and turn up the heat to a high heat

Once the broth comes to a boil, add in 2 cups penne paste and mix together, mix the the pasta every 2 to 3 minutes

After 9 minutes and most of the broth has been absorbed by the pasta, but there is still some broth left, add the broccoli back into the pan, place a lid on the pan and lower the heat to a low-medium heat

After 3 to 4 minutes, turn off the heat and remove the lid, let the pasta cool off for a couple minutes, then add in ½ cup Greek yogurt at room temperature into the pasta, season with black pepper and mix together until well mixed

Finely grate some Manchego cheese over the pasta and sprinkle with finely chopped parsley, enjoy!