Step 1

Cook the macaroni according to package directions, draining 1 minute before it's fully cooked. Drain and set aside.

Step 2

Heat 1 tablespoon of oil in a large pot over medium heat. Add the onion and cook for 5-6 minutes to soften.

Step 3

Add the potato, carrots, garlic, cashews and salt and sauté 2-3 minutes, until the cashews and garlic are golden in spots.

Step 4

Stir in the smoked paprika, turmeric, and white pepper, then add the miso and broth (or water). Bring to a boil over high heat, then reduce heat and simmer until potatoes and carrots are tender, around 10-15 minutes.

Step 5

Transfer the mixture to a blender. Add the nutritional yeast and blend until smooth, pausing to scrape down the sides and vent the steam as needed.

Step 6

Heat a large skillet over medium and add the remaining tablespoon of oil. Add the vegan bacon and fry for 2-3 to crisp up. Add the pasta and sauce to the skillet and stir to combine. Fry the pasta for 5 or more minutes, turning just once or twice to crisp up spots. Cook until the pasta and sauce are the desired amount of browned and crispy. Garnish with minced chives and enjoy!