Here’s a hot noodle tip on the house: I like to blend a pack of silken tofu, a few seconds of olive oil, some salt, and turmeric and then add my semolina and flour in equal parts.
Preheat oven to 430F. Add tomatoes to a sheet pan with oil, salt and pepper, and bake for 15 minutes (until blistered).
Prepare your shiitake bacon by adding everything into a small bowl, tossing the ingredients and marinating for a few minutes.
While the tomatoes are cooking, cook pasta in a large pot according to package. After the pasta are cooked, drain, rinse with cool water and drizzle a couple tsp of oil on them so they don’t stick together (set aside).
Preheat a saucepan over medium and cook the shiitake mushrooms by adding them in ½ Tbsp heated oil for about 15 minutes, stirring frequently. They will be done when they are browned and liquid has been cooked off.
While the mushrooms are frying, in the same pot as the pasta, heat oil over medium. Add the onion and garlic and cook for about 5-7 minutes, stirring frequently, until translucent. Add flour and cook for about 30 seconds.
Add nut milk and cook until the liquid thickens a little bit and it begins to bubble.
Add the Smoky Artichoke wedge, sea salt (optional) and whisk until a sauce forms. Reduce heat to low.
Once the sauce is cooked, take cooked pasta and add to the sauce, stir until sauce coats the pasta.
Make sure the shiitake bacon is fully cooked, and the tomatoes are removed from oven, and add mushrooms and tomatoes to pasta and toss.
Serve and then sprinkle some cashew parmesan on top of the pasta.
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.