1. Bring a pot of generously salted water to a boil for the pasta.
2. Heat a separate pot (or large pan) over medium heat and melt the butter. Add the onions and cook, stirring often, for 2-3 mins until they are starting to become tender and translucent.
3. Add the broccoli, garlic, salt, and pepper and cook for 3-4 more mins until broccoli is almost tender.
4. Add the flour and mix it in with the veggies. Cook while stirring for 1 min, then stir in the milk 1/2 cup at a time, mixing to fully incorporate it before adding more. Once the sauce begins to bubble and thicken (1 min), add the cream cheese and stir until it melts into the sauce. Cover the pot and turn off the heat until the pasta is ready.
5. Boil the pasta 2 mins less than package directions (reserve 1/2 cup pasta water) and transfer it into the sauce pan with a mesh skimmer (or drain in a colander and transfer it into the sauce pan).
6. Turn the heat on the sauce + pasta back to medium and add 1/4 cup pasta water. Mix the pasta with the sauce and stir in the grated parmesan. Cook for 2-3 more mins, stirring constantly, until the sauce thickens slightly and coats the pasta (and the pasta is your desired tenderness). Add more pasta water if needed to loosen up the sauce. Enjoy!
