Bring a large pot of salted water to a boil and cook the pasta according to package instructions until al dente.

Meanwhile, heat a large skillet over medium heat and add a splash of water, broth, or oil. Add the garlic and sun-dried tomatoes and sauté for about 2 minutes, adding more liquid if needed.

Stir in the Italian seasoning, balsamic vinegar, and tomato paste. Cook for 2–3 minutes until fragrant and lightly caramelized.

Add the cherry tomatoes and water or broth. Cover and simmer for 3–4 minutes until tomatoes soften, then gently smash them with a spoon.

Stir in the coconut milk and nutritional yeast. Season with salt and pepper and simmer for 5–10 minutes until the sauce thickens. Add pasta water gradually if a thinner sauce is desired.

Drain the pasta and add it to the sauce along with the arugula. Toss gently to combine.

Finish with chopped parsley and optional vegan parmesan before serving.