In a large pot, bring 2 quarts of water to a boil. Once boiling, add noodles and 1/4 teaspoon salt. Boil pasta for 7-9 minutes, until al dente.
While the pasta is cooking, heat olive oil over medium heat. Add garlic.
Lightly sauté, stirring occasionally, until garlic is fragrant and light brown, about 7 minutes. Remove from heat and stir in red pepper flakes if using.
Drain pasta water, reserving 2 tablespoons. Do not rinse pasta with water; the starch of the noodles helps bind the sauce to the pasta.
Toss noodles in olive oil/garlic mixture and top with fresh parsley, vegan parmesan, and salt to taste. If pasta seems dry, add reserved water.
Serving and Storing - Serve this pasta immediately with fresh parsley and vegan parmesan. It is best enjoyed with crusty bread, Minestrone Soup, or a vegan caesar salad. Store leftover pasta in an airtight container in the refrigerator for up to 3 days. To reheat, gently reheat the pasta over the stove with 1-2 tablespoons of water.
Variations - For a gluten free option, just swap out the spaghetti for gluten free spaghetti(<<affiliate links).