Bring a large pot of salted water to a boil. Cook the pasta according to package instructions until al dente, about 8-10 minutes. Drain without rinsing.

Peel and finely chop the garlic. Slice the white parts of the green onions and set aside the green tops for garnishing.

In a large nonstick skillet, heat over medium-high. Sauté garlic with a tablespoon of water for 1-2 minutes until fragrant.

Add the sliced white parts of the green onion to the skillet and sauté for an additional 2-3 minutes.

Pour in the coconut milk and tamari (or soy sauce), stirring well. Let simmer for about 1 minute.

Add the drained pasta to the skillet, tossing to coat in the sauce. Heat through for 2-3 minutes.

Add the reserved green onion tops, toss, plate, and serve hot. Optional: garnish with vegan Parmesan, chili flakes, or sesame seeds.