1 pound spaghetti- preferably Di Cecco

kosher or sea salt to taste

3 tablespoons butter

2 tablespoons turmeric

1- 13.5 ounce can organic coconut milk

1 cup mini broccoli florets

1/2 cup parsley, torn

Parmesan Reggiano for shaving

Bring a large pot of salted water to a boil (salt to your preference). Add the spaghetti and stir. Cook until al dente- there should be some bite to it! Drain and reserve about 1/2 cup of liquid.
In a separate pan melt the butter and add in turmeric. Toast the turmeric until it becomes a slight nutty yellow, then pour in the coconut milk, pasta water and stir.
Toss the spaghetti and the mini broccoli florets into the coconut milk and turmeric mixture.
Serve the pasta with parsley and shaved Parmesan Reggiano.