Bring a large pot of salted water to a boil. Add gluten-free fettuccine and cook until al dente, about 8-10 minutes, stirring occasionally.

In a skillet, heat water, broth, or oil. Add minced garlic and chopped sun-dried tomatoes, sauté for 2 minutes until fragrant.

Stir in Italian seasoning, balsamic vinegar, and tomato paste, cooking for 2-3 minutes until slightly caramelized.

Add cherry tomatoes and 1 cup of water or broth. Cover and simmer for 3-4 minutes until the tomatoes soften.

Stir in coconut milk and nutritional yeast. Season with salt and pepper, simmer for 5-10 minutes until thickened.

Drain the pasta and add it to the skillet. Toss to coat the fettuccine in the creamy sauce. Stir in baby arugula until wilted.

Serve in bowls and garnish with parsley or vegan parmesan if desired.