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Bring a large pot of water to a boil. Add the pasta and cook until al dente. Reserve ½ cup of pasta water before draining.
Place the empty pot back on the stove and heat 2 tablespoons of oil from the tomato jar over medium heat. Add the garlic, sun-dried tomatoes & dry seasonings to the pot. Cook down for 2-3 minutes, stirring frequently.
Add the reserved pasta water & bouillon and mix until the bouillon is dissolved. Add the cream & spaghetti to the pot and toss until the pasta finishes cooking and has absorbed some of the liquid. Add the basil & arugula and toss until wilted. Taste and adjust the seasonings as needed.
Add the pasta to plates and top with vegan parmesan & more fresh basil.