Cook GF pasta as directed and set aside.
Satay vegan butter in a pan over medium heat. While the butter is melting, chop garlic cloves and green onions and add to pan.
While garlic and green onions are cooking, wash and slice the mushrooms. Add the mushrooms to the same pan followed by the GF soy sauce, almond milk, miso, garlic and onion powder, and tahini. Cook for about 2-minutes.
Pour in the GF pasta and stir to combine. To make pasta extra creamy, add additional milk and vegan butter and adjust the seasoning as you go.
To serve, top with additional green onions and sprinkle over sesame seeds.