In a large pot, over medium high heat, bring water to a boil. Add salt to season the water. Once boiling, add fettuccine and cook according to package. Drain when done, reserving 1 cup of pasta water.
In a separate large skillet, add butter over medium heat and let melt. When butter begins to sizzle, add minced garlic and saute, stirring frequently for about 2 minutes. Do not burn!
Stir in coconut cream. Combine well. Let cook and reduce for 5-8 minutes. Add the parmesan and whisk until smooth. Taste and add salt and pepper to taste.
Add the pasta to sauce and toss to combine. If sauce is too thick, add a little reserved pasta water as desired to thin out. Remove from heat. Add parsley to top.
*Vegan cheese is more oily than traditional cheese. The amount of butter and cheese you add to this dish make make it more or less oily. If you know you are using an oily vegan cheese, reduce the butter by half in the beginning and don't add the cheese until right before the dish finishes. *If you have a vegan parmesan that doesn't melt well, we recommend making the sauce and then adding the cheese over it once plated. *We encourage you to read these the FAQs in the post*See post for notes about Top 8 Allergy Free variation**Nutritional facts are just estimates. Please utilize your own brand nutritional values to double check against our estimates.