|15 min||1 h||5|
|2 1/2 cup||Shiitake mushrooms, raw (de-stemmed & sliced, for shiitake bacon)|
|2 tbsp||Extra virgin olive oil (for shiitake bacon)|
|1 dash||Sea salt, fine (for shiitake bacon)|
|2 drop(s)||Liquid smoke (optional)|
|1 dash||Black pepper (to taste, for shiitake bacon)|
|1/4 cup hulled||Hemp seeds, shelled (for hemp seed parmesan)|
|1/4 cup||Nutritional yeast (for hemp seed parmesan)|
|1 dash||Sea salt, fine (to taste, for hemp seed parmesan)|
|3 1/2 cup slices||Zucchini (peeled, sliced)|
|6 clove(s)||Garlic (peeled)|
|2 medium shallot(s)||Shallots (peeled & cut into quarters)|
|2 tbsp||Extra virgin olive oil|
|1/4 cup||Nutritional yeast|
|3/4 cup||Almond milk, unsweetened|
|1 tbsp||White wine vinegar|
|1 1/2 tsp||Arrowroot flour|
|1/2 tsp||Sea salt, fine (more or less to taste)|
|1 dash||Black salt (Kala Namak) (or truffle salt, optional - but highly recommended)|
|1/2 tsp||Black pepper (to taste)|
|1 package (16oz)||Linguine, dry (or spaghettini, cooked)|
|2 tbsp||Parsley, fresh (chopped, for garnish)|
Preheat the oven to 350°F (177°C) and line a baking sheet with parchment paper.
Cut the shitake mushrooms and toss them in a bowl with olive oil, sea salt, liquid smoke, and black pepper. Mix thoroughly coat. Place them on the baking sheet in an even layer.
Bake for 20-30 minutes, turning and flipping every 5-8 min until golden brown and crispy.
Remove from the oven and transfer the shiitake bacon to a plate lined with a paper towel. Pat off excess oil and let cool.
Add the hemp hearts, nutritional yeast, and sea salt to a food processor. Process for 1-2 minutes and transfer to a small bowl. Refrigerate until ready to use.
Once the shitake bacon is done cooking, turn the oven up to 400°F (204°C). Prep the remaining vegetables.
Add the zucchini, garlic, shallots, and olive oil to a pan. Bake for 30 minutes, flipping halfway through baking.
While the vegetables are cooking, bring a large pot of water to a boil and cook the linguine according to package instructions. Set aside 1 cup of pasta water before draining.
Add the roasted zucchini mixture to a blender along with the nutritional yeast, almond milk, white wine vinegar, arrowroot powder, sea salt, black/truffle salt, and black pepper. Blend on high until smooth.
Heat a medium-sized saucepan over medium heat and once that is warmed up, pour the mixture into the pan. Whisk continuously for 3-4 minutes until thickened.
Add the cooked linguine to a large serving bowl. Pour the creamy sauce over top and toss to coat (add in pasta water as needed to loosen the sauce).
Divide between bowls, and top with the hemp seed parmesan, shiitake bacon, and garnish with fresh parsley.