Begin by boiling salted water in a large pot. Add the fettuccine and cook according to package directions until al dente, usually about 8-10 minutes. Reserve 1 cup of the starchy cooking water before draining the pasta.

In a large pan, heat a drizzle of olive oil over medium heat. Sauté the minced garlic and sun-dried tomatoes for 2-3 minutes until fragrant and the garlic is slightly golden.

Add the cherry tomatoes, tomato paste, nutritional yeast, Italian seasoning, balsamic vinegar, and coconut milk to the pan. Stir well, then add vegetable broth or water to your preference. Simmer for 5-7 minutes.

Carefully transfer the sauce mixture to a blender. Blend until smooth and creamy, gradually adding some of the reserved pasta water to achieve your desired consistency.

Pour the sauce back into the pan. Add the drained fettuccine, arugula, and chopped parsley. Toss everything together gently until the greens are just wilted.

Serve immediately with a sprinkle of additional nutritional yeast or a dash of red pepper flakes for a little heat.