Begin by bringing a large pot of salted water to a rolling boil. Add gluten-free fettuccine and cook according to package instructions, usually around 8–10 minutes, until al dente. Stir occasionally to prevent sticking.

While the pasta cooks, heat a large skillet over medium heat and add the vegetable broth or reserved pasta water. Once hot, add minced garlic and chopped sun-dried tomatoes. Sauté for 2 minutes, stirring frequently, until the garlic is fragrant and the tomatoes soften slightly.

Sprinkle in the Italian seasoning, then pour in the balsamic vinegar and stir in the tomato paste. Cook the mixture for 2-3 minutes, allowing it to caramelize slightly.

Add halved cherry tomatoes and pour in the cup of water or vegetable broth. Stir to combine and cover the skillet. Let it simmer for about 3-4 minutes, until the cherry tomatoes soften.

Uncover the skillet and mix in the thick cream from the coconut milk and nutritional yeast. Season with salt and pepper to taste. Let the sauce simmer for an additional 5-10 minutes until it thickens.

Finally, add the drained fettuccine to the skillet. Toss gently with the sauce and fresh baby arugula.

Once combined, dish the creamy pasta onto plates and top with chopped flat-leaf parsley. If desired, sprinkle some vegan parmesan on top.