Penne With Roasted Garlic White Bean Puree

Roast the garlic and broccoli (see Notes for other roasting methods):

1. Preheat oven to 400 degrees and line a baking sheet with parchment. Arrange the broccoli florets and garlic cloves (skin on) on the pan. Drizzle with olive oil and toss to coat. Sprinkle with sea salt. Roast for 15 to 20 minutes, turning both the broccoli and garlic once or twice during cooking. You'll know the garlic is done when it is fragrant, light golden brown, and softened. The broccoli should still be firm but easily pierced with a fork.

Cook the pasta:

1. While the broccoli and garlic are in the oven, bring water to a boil and cook the pasta according to package directions. Drain in a colander.

Make the bean puree:

1. Once the roasted garlic has cooled enough to handle, squeeze the cloves from their skins and add them to a blender with the beans, milk, bouillon, and thyme. Blend until smooth, adding milk as necessary to achieve a sauce-like consistency. Taste for seasoning and add black pepper and more salt or thyme, if desired.

Serve:

1. Transfer the bean puree to the now empty pasta pot and cook on low for one minute just to warm through. Add the drained pasta to the sauce and stir to combine. Add to serving bowls and top with broccoli florets and olives.