Put the water on, bring to the boil, salt and blanch the broccoli in it for 3 minutes, remove and rinse off with cold water.

Boil the onion garlic peels, as well as the scored peppers and broccoli stalks, in the vegetable stock for about 10 minutes.

Then make sure to cook the noodles in the vegetable stock until they are al dente.

At the same time, finely dice the onion, rub the garlic with salt. Roast the tomato paste at the end.

Then add the vegetable stock and some red wine, bring to the boil and stir in the cream cheese.

Gradually melt the grated Parmesan in the simmering sauce.

Season the sauce with pepper, salt and oyster sauce.

Mix the finished pasta with the sauce and serve immediately.