Bring a large pot of water to a rolling boil and season it with salt. Add the gluten-free fettuccine to the boiling water and cook according to package instructions, typically about 8-10 minutes, until it's al dente. Once cooked, reserve a cup of pasta water, then drain the fettuccine and set it aside.

In a large skillet over medium heat, add a splash of water or vegetable broth and sauté 3 minced garlic cloves and ½ cup of chopped sun-dried tomatoes for about 2 minutes. Stir frequently to infuse the flavors and prevent sticking.

Next, sprinkle in 1 teaspoon of Italian seasoning, followed by 1 tablespoon of balsamic vinegar and 2 tablespoons of tomato paste. Stir the mixture continuously for 2-3 minutes, letting it caramelize and deepen in flavor.

Now, add 1 cup of halved cherry tomatoes and ½ cup of water or vegetable broth to the skillet. Cover it with a lid and let it simmer for 3-4 minutes until the cherry tomatoes soften.

Use a fork to smash some tomatoes, releasing their juices, then stir in 1 cup of canned coconut milk and 2 tablespoons of nutritional yeast. Allow the mixture to simmer for 5-10 minutes until the sauce thickens and becomes creamy.

Once the sauce is ready, gently introduce the drained fettuccine into the skillet, tossing it to coat the pasta in the creamy sauce. Add a handful of baby arugula, letting it wilt slightly as you mix everything together. Serve your Vegan Creamy Sun-Dried Tomato Pasta in bowls, garnished with fresh parsley.