Boil a large pot of water over high heat, add pasta, and cook according to package instructions until al dente (8-10 minutes). Drain and set aside.

Finely chop the garlic and separate the green onion whites from the greens.

Heat a nonstick skillet over medium-high heat, add chopped garlic and a tablespoon of water. Sauté until fragrant and golden (1-2 minutes).

Add the white parts of the chopped green onions to the skillet and sauté with a splash of water for another 3 minutes.

Stir in the canned coconut milk and reduced sodium tamari, mixing until combined. Heat until the sauce begins to bubble gently.

Add the cooked pasta to the skillet and toss with the sauce and green onion greens for 1-2 minutes until well coated.

Transfer to serving dish and garnish with vegan Parmesan, chili flakes, or sesame seeds as desired.