In a large saucepan, add olive oil and garlic over medium heat. Sauté garlic for 1-2 minutes.
Sprinkle flour into the pan and stir just until the flour is incorporated into the olive oil. Slowly add in the coconut milk and vegetable stock (cheese as well should you decide to add it); use a whisk to stir out clumps and combine ingredients.
Whisk until the mixture comes to a low boil then starts to thicken a bit.
Remove from heat and stir in other ingredients.
Add sauce to spiralized pasta until coated and garnish with parsley.
The recipe should thicken within about 10 or so minutes. If it doesn't, try to add an additional 1/2 tablespoon but do not add more than an additional tablespoon.