Penne in Creamy Beet Sauce With Shiitake Bacon
[Vegan, Gluten-Free]

To Make the Shiitake Bacon:

1. Slice the mushrooms, coat them with all the ingredients, and bake in the oven at 250°F for 30 minutes.
2. Rotate the mushrooms in midway for an even cook. Mushrooms should be crispy, not hard. (coat in ingredients for however long you can)

To Make the Penne:

1. Preheat oven to 400°F.
2. On a rimmed baking sheet, toss the rinsed and peeled beets in 1 tablespoon. oil.
3. Season them with a good pinch of salt and pepper.
4. Wrap them in aluminum foil.
5. Peel the garlic, and treat it as you did the beets.
6. Roast the vegetables for 40 minutes. Check for doneness at the 30-minute mark.
7. Transfer beets to a food processor.
8. Soak cashews in hot water for a few minutes.
9. Add the roasted garlic, cashews, nutritional yeast, half of the vegan parmesan cheese, and the two remaining tablespoons of oil.
10. Pulse them until they're smooth.
11. Transfer beet mixture to a small saucepan.
12. Add the stock and almond milk and bring it to a light simmer.
13. Add remaining cheese and another pinch of salt.
14. Simmer it on low for about 2 minutes.
15. Cook the penne until al dente.
16. Drain it and return it to a skillet.
17. Pour the sauce over the pasta and toss it to combine.
18. Top it with additional cheese and shiitake bacon.