Bring a large pot of salted water to a boil and cook pasta according to package instructions for 8-10 minutes. Drain without rinsing.

Finely chop garlic and slice the white parts of the green onions, saving the green tops for garnish.

In a nonstick skillet over medium-high heat, add minced garlic with a tablespoon of water and sauté for 1-2 minutes until golden.

Add the white parts of the green onions to the skillet and cook for about 3 minutes until soft.

Pour in coconut milk and tamari/soy sauce, stirring and heating until bubbling slightly, about 1 minute.

Add cooked pasta to the skillet, tossing to coat in sauce and heating through for 1-2 minutes.