Start by bringing a large pot of salted water to a boil over high heat. Once boiling, add your pasta and cook according to the package directions until al dente, usually around 8-10 minutes. Reserve a cup of starchy pasta water before draining in a colander.

In a large skillet, heat 2 tablespoons of olive oil over medium heat until shimmering. Add thinly sliced garlic and sauté for about 1 minute until fragrant and lightly golden.

Remove the skillet from heat, then carefully add the zest and juice of 2 fresh lemons. Stir vigorously to combine.

Pour in 1 cup of full-fat coconut milk, stirring continuously. Cook this combination over medium heat for about 1 minute.

Sprinkle in 1/2 cup of vegan parmesan cheese, and season with salt and pepper to taste. Stir well, allowing the cheese to melt into the sauce.

Add the drained pasta to the skillet, tossing it in the creamy lemon sauce. Cook for an additional 3-4 minutes.

Once well-coated and warmed, transfer the creamy lemon pasta to serving plates. Optionally, garnish with fresh herbs like basil or parsley.