Cook fettuccine according to package directions
Mince garlic cloves and chop sun dried tomatoes
Combine minced garlic, chopped sun dried tomatoes, italian seasoning, balsamic vinegar, and tomato paste in a large pan
Add cherry tomatoes and water or vegetable broth to the pan
Stir in the full fat canned coconut milk (thick cream only) and nutritional yeast
Season with salt and pepper to taste
Add cooked fettuccine to the sauce and toss to combine
Fold in baby arugula and chopped flat leaf parsley
Top with vegan parmesan if desired and serve
