Cut the tempeh into quarters and slice each quarter into thin strips (about 16 strips). In a large skillet, whisk together the remaining “bacon” ingredients. Add the tempeh and turn each strip over a few times to coat with the marinade.

Set the skillet over medium-low heat and cook the strips for about 5 minutes, until the sauce has begun to evaporate and the bottoms are browned. Turn the strips over and continue to cook on the other side, pushing the “bacon” back and forth occasionally to prevent sticking, until the liquid has been absorbed and the “bacon” is browned and crisp on the outside, another 5-10 minutes. If the liquid is absorbed too quickly, add a little more water, as needed. Turn off the heat and set aside.

Bring a large pot of water to a boil over high heat. Add the pasta and cook according to the package directions. Drain.

Prepare the sauce:

While the pasta cooks, combine the milk, broth, cashew butter, starch, miso, tahini, mustard, garlic, turmeric (if using), and nutmeg in a blender. Blend until smooth. Transfer to a medium pot and cook over medium-low heat, stirring constantly, until the mixture boils. Allow to cook for 1 minute.

Add the pasta to the sauce along with the tempeh “bacon” and peas. Continue to cook over low heat, stirring occasionally, until everything is warmed through, 5-10 minutes. If the sauce becomes too dry, add a splash more broth. If it is too loose, sift another 1 tablespoon starch over the pasta and stir it in. Season to taste with salt and pepper. Divide the linguine among 4 plates, sprinkle with the parsley, and serve.

Note: You can omit the liquid smoke in the bacon (though it’s highly recommended for authentic flavor). If you don’t use it, increase the smoked paprika to 2 teaspoons.