Add pasta to a large pot of boiling, well-salted water with a bit of oil and cook according to package instructions. Drain and cover to prevent drying.
Heat a medium sized pan over medium heat. Once hot, add butter.
Next, add minced garlic and green onions for 5 minutes (may need to lower heat to prevent garlic from burning.)
Then add 2 cups of full fat coconut milk. Keep cooking on medium-low heat for 10 minutes. Stir occasionally.
Add parsley, lemon juice, salt and pepper.
Stir in cooked chickpea pasta.
Add vegan parmesan cheese. Cook until melted. Stir occasionally.
Once cheese is completely melted. Serve with additional vegan parmesan cheese, parsley, green onions and black pepper.