Soak cashews in water for few hours, drain and rinse.
In a food processor add the cashews + coconut milk + 1 clove garlic + pinch of salt + 70ml Extra Virgin Olive Oil. Blend up until smooth.
In a pan add 2 Tbsp Olive Oil + 3 cloves garlic, minced. Cook for 1 minute at medium heat. Add the broccoli florets and the turmeric. Sauté for 8/10 min up until tender.
Cook the pasta in abundant boiling water with one Tablespoon of sea salt. Save 1 cup of boiling water to thin the sauce if necessary.
Dress the pasta with the cashew sauce and the broccoli. Top with grated Parmesan cheese. Enjoy!