Begin by bringing a large pot of salted water to a rolling boil over high heat. Once boiling, add in 7 ounces of gluten-free fettuccine. Cook according to the package instructions, usually around 8-10 minutes, until al dente, then drain the pasta and set it aside while you prepare the flavorful sauce.

In a large skillet, heat a splash of water, broth, or oil over medium heat. Once the skillet is hot, add 3 tablespoons of minced garlic and 1 cup of chopped sun-dried tomatoes. Sauté for about 2 minutes, stirring frequently, until fragrant, and watch for the garlic to turn a light golden color.

Add in 3 tablespoons of tomato paste, 1 tablespoon of balsamic vinegar, and 1 tablespoon of Italian seasoning to the skillet. Stir these ingredients together and allow them to cook for another 2-3 minutes.

Now, introduce 1 cup of halved cherry tomatoes and a cup of water or vegetable broth into the skillet. Cover the pan and let it simmer for 3–4 minutes.

Pour in 2 cups of coconut milk and 3 tablespoons of coconut cream to the mixture, followed by seasoning with salt and pepper to taste. Stir everything well and allow the sauce to simmer gently for 5–10 minutes.

With the sauce perfected, it’s time to bring in the pasta. Drain the fettuccine if it’s not already done, then add it directly into the skillet. Toss in 1 cup of baby arugula and mix everything together thoroughly.

Finally, plate your delicious Creamy Sun-Dried Tomato Vegan Pasta with a generous sprinkle of fresh parsley and, if desired, some vegan parmesan for a cheesy touch.