Cook the pasta in salted water according to the package directions until al dente.

Heat the olive oil in a large skillet over medium heat. Add the chopped garlic and sauté for 1 minute until fragrant.

Stir in the lemon zest, lemon juice, and coconut cream. Allow the sauce to simmer gently for 2 minutes until slightly thickened.

Season the sauce with salt and freshly ground black pepper to your taste.

Add the cooked pasta directly to the skillet with the sauce. Toss well to coat every strand.

Garnish generously with chopped fresh parsley and serve immediately while hot.