Add pasta to a large pot of salted boiling water. Once the pasta is fully cooked, drain it and return it to the pot until the sauce is ready
Chop garlic and spring onions, keeping the green parts of the onion separate from the white parts
Heat a large pan over medium heat, then add the garlic with a tablespoon of water. Stir. When the garlic starts to stick add more water. Cook the garlic until fragrant, about 1-2 mins, then add the white parts of the spring onion, adding a tablespoon of water if needed. Saute for 3 mins, stirring often and adding water if it sticks.
Add the coconut milk and tamari sauce, stir well and heat for one minute. Then add the green parts of the spring onion and stir well. Finally, add the pasta into the pan and toss well with tongs or forks.
Serve hot and enjoy! Sprinkle with vegan parmesan, chili flakes and extra spring onion!
This no oil and no dairy dish has the right texture and flavour, with the coconut milk making the sauce creamy and delicious!