Bring a large pot of water to a boil and cook the gluten-free fettuccine until al dente. Drain and set aside.
In a skillet over medium heat, cook the minced garlic and chopped sun-dried tomatoes until fragrant.
Add the Italian seasoning, balsamic vinegar, and tomato paste. Stir well to combine.
Add the cherry tomatoes and water or vegetable broth. Cook until the tomatoes soften and begin to break down.
Stir in the coconut cream and nutritional yeast, mixing until smooth.
Allow the sauce to simmer until it thickens and develops a rich, creamy texture.
Add the cooked pasta to the sauce and toss well. Stir in the baby arugula until slightly wilted.
Garnish with fresh parsley and optional vegan parmesan before serving.
