Creamy Sun‑Dried Tomato Pasta

Bring a large pot of salted water to a boil; add the fettuccine and cook according to the package directions until al dente, about 8–10 minutes.

Reserve 1/2 cup of the pasta cooking water, then drain the fettuccine and set aside.

While the pasta cooks, heat a large skillet over medium heat and add a drizzle of olive oil.

Add the minced garlic to the skillet and sauté for 1 minute, stirring constantly until fragrant but not browned.

Stir in the chopped sun‑dried tomatoes, Italian seasoning, balsamic vinegar, tomato paste, and cherry tomatoes; cook for 2–3 minutes until the cherry tomatoes begin to soften.

Pour in the water (or vegetable broth), coconut milk, and nutritional yeast; season with salt and pepper. Bring the mixture to a gentle simmer.

Reduce the heat to low and let the sauce thicken, stirring occasionally, for 5–7 minutes. If the sauce becomes too thick, add a splash of the reserved pasta water.

Add the cooked fettuccine to the skillet, tossing to coat the noodles evenly with the sauce.

Fold in the baby arugula and chopped parsley; cook for another 1–2 minutes until the arugula wilts slightly.

Taste and adjust seasoning with additional salt or pepper if needed.

Transfer the pasta to serving plates, sprinkle optional vegan parmesan on top, and serve immediately while hot.