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.