Cook the spaghetti. Bring a large pot of salted water to a boil. Add the spaghetti and cook according to the package instructions. I cooked mine for about 9 minutes. Before draining, reserve at least 1 cup of the starchy pasta water. This is important for creating the creamy coating.

Transfer the noodles to a bowl. Once the spaghetti is cooked to your preferred texture, transfer it to a large mixing bowl while still hot. You can also use a warm skillet if you prefer to finish the pasta on the stovetop.

Add the vegan Parmesan. Sprinkle the Trader Joe's vegan Parmesan over the hot spaghetti. Add a splash of reserved pasta water and begin tossing. The heat and starchy water help the cheese soften and coat the noodles. Add more pasta water gradually until the mixture becomes glossy and creamy.

Toss in the arugula. Add the fresh arugula and gently toss it with the spaghetti. The warmth of the noodles will slightly wilt the leaves while allowing them to retain some of their peppery freshness.

Add the truffle vegan beef shreds. Fold in the MmmBeef.co truffle vegan beef shreds. Toss until they're distributed throughout the pasta. Taste and adjust with black pepper, extra vegan Parmesan, or a little olive oil if needed.

Finish and serve. Transfer the spaghetti to serving bowls. Add optional capers, olives, crispy tofu, or tempeh if you want to make it your own. Finish with extra vegan Parmesan and freshly cracked black pepper. Serve immediately while the pasta is warm and creamy.