Fill a large pot with water and bring it to a rolling boil over high heat. Add a generous amount of salt for flavor, then add your pasta. Cook according to the package instructions, usually around 8-10 minutes for al dente.

While the pasta cooks, heat 2 tablespoons of vegan butter or olive oil in a nonstick skillet over medium heat. Once the butter melts, add the chopped garlic scapes and 1 teaspoon of dried thyme. Sauté for about 5-8 minutes until tender.

Just before draining your pasta, reserve 2-3 tablespoons of starchy pasta water in a small bowl. Drain the pasta in a colander and return it to the pot without rinsing.

Add the sautéed garlic scapes and any remaining melted butter or oil from the skillet into the pot with the drained pasta. Toss gently to combine all ingredients.

Stir in the reserved pasta water, fresh lemon juice, lemon zest, vegan parmesan, and fresh parsley. Mix well until the sauce comes together, adjusting seasoning with black pepper and salt.

Transfer the Garlic Scape Pasta to warm plates or bowls and garnish with extra parsley or vegan parmesan. Serve immediately.