Vegan Creamy Sun Dried Tomato Pasta with Coconut Cream - Recipe By Me

Ingredients

• 320 g gluten-free fettuccine
• 4 garlic cloves, minced
• 10 sun-dried tomatoes, finely chopped
• 1 tablespoon Italian seasoning
• 1 tablespoon balsamic vinegar
• 3 tablespoons tomato paste
• 2 cups (300 g) cherry tomatoes
• 240 ml water or vegetable broth
• 200 g full-fat canned coconut milk (thick cream only, about half a can)
• 3 tablespoons nutritional yeast
• Salt and black pepper, to taste
• 2 cups (60 g) baby arugula
• ½ cup (15 g) flat-leaf parsley, chopped
• Vegan parmesan, optional