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Step 1

In a small bowl, whisk together; soy sauce, liquid smoke, paprika, and garlic powder. Add sun-dried tomatoes, and coat them completely. Set aside.

Step 2

Bring a pot of salted (1/2 tsp -1 tsp) water, to a boil. Cook your pasta until al dente, around 7-9 mins). Reserve 1 cup of cooking liquid.

Step 3

Meanwhile, into a high-speed blender, add silken tofu, nutritional yeast, corn starch, miso, brine, black salt, and turmeric. Blend on high until combined. Set aside.

Step 4

Meanwhile, heat up 2 tsp olive oil in a small pan over medium-high heat. Fry up the marinated sun-dried tomatoes until crispy.

Step 5

Add ¼ cup reserved pasta liquid to the blender and blend until creamy. Slowly drizzle in 2 tbsp of olive oil while blending at a medium-low.

Step 6

When the pasta is ready, transfer to a large stir-fry pan over medium-high heat. Pour a third of the mixture from the blender, toss to coat, add more or less depending on how saucy you want your pasta. Add reserved pasta water ¼ cup at a time. Cook, stirring constantly until your sauce becomes silky and creamy.

Step 7

Season to taste with additional black salt, pepper. And top with sun-dried tomato bacon.