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Cook Pasta: Boil water in a pot and cook gluten-free fettuccine according to package instructions until al dente.
Sauté Aromatics: In a heated skillet, add water, broth, or oil. Sauté garlic and sun-dried tomatoes for 2 minutes, adding water as needed.
Caramelize Flavors: Mix in Italian seasoning, balsamic vinegar, and tomato paste. Cook for 2-3 minutes until caramelized.
Simmer Sauce: Add cherry tomatoes and water to the skillet. Cover and cook for 3-4 minutes until tomatoes are soft, then smash them with a spoon.
Stir in coconut milk and nutritional yeast, seasoning with salt and pepper. Simmer for 5-10 minutes until thickened.
Combine Pasta and Sauce: Drain pasta and add it to the skillet. Toss with arugula until well combined.
Serve: Top with parsley and optional vegan parmesan before serving.