2 cups garlic cloves, peeled
2 cups not-chicken broth
2 tablespoons dried parsley
1 drop vegan liquid smoke
12 ounces pasta
2 cups shredded vegan mozz-flavor cheese, plus extra to serve (I used Vegan Gourmet)
1 can black olives, sliced
Salt and ground black pepper
In a medium saucepan over medium-high heat, combine the garlic and broth. Bring to a boil and cook for 12 minutes, or until the broth is reduced by half and the garlic is very tender. Transfer the garlic and broth to a blender with parsley and liquid smoke and puree until smooth. Set aside.
Bring a large pot of salted water to a boil. Add the pasta and cook until al dente, 8 to 10 minutes. Reserve 1/4 cup of the pasta cooking water, then drain the pasta and set aside.
Pour the cheese and garlic puree back into empy pasta pot and heat and stir until cheese melts. Return the pasta to the pot and toss the pasta with the sauce. Drizzle in enough of the reserved pasta cooking water to form a smooth sauce. Season with salt and pepper, then serve topped with additional cheese and sliced black olives.