Corn and Arugula Vegan Cacio E Pepe

0 Cook the pasta according to package directions, making sure to save the pasta water, and drain the rest when the pasta is al dente.
1 When the pasta is done, heat the vegan butter on medium high in a large non-stick skillet. 
2 Once the butter has melted, reduce heat to medium and then add the black pepper to the skillet. Simmer for a minute.
3 Add the corn and sauté the corn, reducing heat as needed, for about 2 minutes. 
4 Next, add about a 1/2 cup of the reserved pasta water to the skillet, then add the pasta to the skillet. 
5 Now add the vegan Parmesan and nutritional yeast. Toss to combine and make the pasta saucy. Adding more pasta water if needed to make it creamy. 
6 Next add the arugula and a few pinches of salt. Toss again and let the arugula wilt. Just 1-2 minutes. 
7 Taste and adjust seasoning. Serve immediately.