Bring a large pot of salted water to a boil. Add pasta and cook according to package instructions, about 4-6 minutes for thinner noodles.

Finely chop garlic and slice green onions, keeping white parts for cooking.

Heat a nonstick skillet over medium-high heat. Add minced garlic and a splash of water, stirring for 1-2 minutes until fragrant.

Add chopped white parts of green onions to the skillet and sauté for about 3 minutes until softened.

Pour in coconut milk and tamari/soy sauce. Stir well and heat for 1 minute.

Add green parts of green onion to the sauce, then toss in the cooked pasta, mixing until well coated.

Serve hot, garnished with optional toppings like vegan Parmesan, chili flakes, or toasted sesame seeds.