Spicy Sun-Dried Tomato Pasta with Shiitake Bacon
[Vegan, Gluten-Free]

To Make the Shiitake Bacon:

1. Slice the mushrooms, coat in all the ingredients, and bake in the oven on 250°F for 30 minutes. Rotate the mushrooms in midway for an even cook. Mushrooms should be crispy, not hard.

To Make the Sauce:

1. Heat oil in a saucepan over medium heat. Add onion, carrot, and garlic; cook 7-10 minutes until vegetables are soft. Add the tomato paste and cook until it begins to caramelize.
2. Sprinkle the flour in while continuously stirring and cook for an additional 3 minutes. Add crushed tomatoes, broth, sun-dried tomatoes, basil, red pepper, and bring to a boil, then cover and reduce to a simmer for 10 minutes. Allow the flavors to combine by simmering for 25-30 minutes.
3. Soak cashews in hot water for 5 minutes, drain water, and set aside. Purée sauce in blender or food processor until smooth. Add the pre-soaked cashews and nutritional yeast, puree again, and put back into saucepan; return to simmer. Remove from heat, and stir in almond milk. Season with salt and pepper, if desired.

To Serve:

1. Toss the pasta in the sauce and shredded kale, and top with sun-dried tomatoes and Shiitake bacon. Garnish with basil.