Cook the pasta: Bring a large pot of water to a boil over high heat, add the gluten‑free fettuccine, cook according to the package until al dente, then drain.

Start the sauce base: Meanwhile, heat a large skillet over medium heat and add a splash of water, vegetable broth or cooking oil. Add the minced garlic and chopped sun‑dried tomatoes, sauté for about 2 minutes, adding a bit of water if things start sticking.

Add seasoning and tomato paste: Stir in the Italian seasoning, balsamic vinegar and tomato paste. Cook for 2‑3 minutes until the mixture starts to caramelize slightly.

Add fresh tomatoes and liquid: Add the cherry tomatoes and the water (or vegetable broth). Cover the skillet and let simmer for 3‑4 minutes until the cherry tomatoes soften. Then smash them gently with a wooden spoon or spatula to release their juices.

Add the creamy components: Pour in the coconut milk and add the nutritional yeast. Stir well to combine. Season with salt and pepper to taste. Let the sauce simmer for about 5‑10 minutes until it thickens to your desired consistency. If it’s too thick, you can add reserved pasta water (½ cup at a time) to thin it out.

Combine pasta, greens and serve: Drain the cooked pasta and add it into the sauce along with the baby arugula. Gently fold everything together so the arugula wilts slightly and the pasta is coated in sauce. Top with chopped parsley and, if you like, sprinkle on vegan parmesan. Serve immediately.