Cook spaghetti according to package directions, reserving 1 1/2 cups of the cooking water. Drain and return to the pot.

Into a small skillet over medium heat, add the vegan butter. When the butter is melted, add Italian parsley, garlic, sea salt, and ground black pepper.

Cook, stirring frequently for about 2 minutes, just until garlic is softened and lightly golden in color.

Onto the cooked spaghetti, pour the butter mixture and reserved cooking water. Toss to coat.

Adjust seasoning to taste and serve hot.