Begin by bringing a large pot of salted water to a boil over high heat. Add the gluten-free fettuccine and cook according to package instructions until al dente, usually around 8-10 minutes. Drain the pasta and set aside, reserving a cup of pasta water.

In a large skillet, heat 2 tablespoons of water or vegetable broth over medium heat. Add the minced garlic and chopped sun-dried tomatoes, sautéing for about 2 minutes until fragrant and slightly golden.

Sprinkle in the Italian seasoning, balsamic vinegar, and tomato paste. Stir together and cook for an additional 2-3 minutes until the mixture caramelizes.

Add the halved cherry tomatoes and 1 cup of water or vegetable broth to the skillet, mixing well. Cover and simmer for 3-4 minutes.

Stir in the can of thick coconut milk and nutritional yeast, mixing until smooth and creamy. Season with salt and pepper to taste, then let simmer on low heat for about 5-10 minutes until thickened.

Add the drained gluten-free fettuccine to the skillet and toss until well-coated in the creamy sauce. Stir in the baby arugula to wilt.

Plate your creamy vegan sun-dried tomato pasta, garnishing generously with chopped flat-leaf parsley and vegan parmesan if desired. Serve immediately.