Step-by-Step Instructions

• Bring a large pot of salted water to a rolling boil and add the gluten-free fettuccine. Cook according to package instructions until al dente, usually about 8-10 minutes. Once cooked, drain the pasta in a colander and set it aside while you prepare the creamy sauce.
• In a heated skillet over medium heat, pour in 1 tablespoon of olive oil or your choice of broth. Add the minced garlic and chopped sun-dried tomatoes, sautéing for about 2 minutes. Stir frequently, adding additional liquid as needed to prevent sticking, until the garlic is fragrant and just starting to turn golden.
• Stir in the Italian seasoning, balsamic vinegar, and tomato paste into the skillet with the aromatics. Cook for another 2-3 minutes, stirring regularly, until the mixture becomes caramelized and rich.
• Next, add the halved cherry tomatoes to the skillet along with 1 cup of water or vegetable broth. Cover the skillet and cook for 3-4 minutes until the cherry tomatoes are soft and starting to burst.
• Pour in the cup of coconut milk and sprinkle in the nutritional yeast, stirring the mixture to combine. Season generously with salt and pepper. Let the sauce simmer for 5-10 minutes, stirring occasionally until it thickens.
• If you haven't done so already, drain the cooked fettuccine and add it directly into the skillet with the creamy sauce. Toss in the baby arugula as well, mixing everything until the pasta is coated.
• Remove the skillet from heat. Finish your Creamy Sun-Dried Tomato Vegan Pasta by topping it with chopped parsley and sprinkling optional vegan parmesan for an extra touch. Serve warm.