Fill a large pot with water and bring it to a rolling boil over high heat. Add a generous pinch of salt.

While the water heats, measure and prep the garlic, chop the sun-dried tomatoes, halve the cherry tomatoes, open the coconut milk, and measure the nutritional yeast.

Add the gluten-free fettuccine to the boiling water and cook according to package instructions for al dente.

Before draining, reserve about ½ cup of the starchy pasta cooking water and set it aside.

Drain the pasta and toss with a little oil if you think it might stick.

Heat a large skillet over medium heat with a splash of vegetable broth or a couple of tablespoons of the reserved pasta water.

Add the minced garlic and chopped sun-dried tomatoes. Sauté for 1–2 minutes until fragrant.

Stir in the Italian seasoning, balsamic vinegar, and tomato paste. Cook for 2–3 minutes, stirring frequently.

Add the halved cherry tomatoes and 1 cup of water or vegetable broth. Cover and cook for 3–4 minutes.

Lower the heat to medium-low, stir in the coconut milk and nutritional yeast, and let simmer for 5–10 minutes until it thickens slightly.

Add the cooked fettuccine directly to the skillet and toss thoroughly to coat each strand in the creamy sauce.

Fold in the baby arugula and toss again with reserved pasta water if needed.

Stir in chopped parsley for freshness. Transfer to bowls and serve immediately.