Preheat the oven to 400 F. Cook pasta al dente according to package instructions. Reserve 1/4 cup of pasta water.
For the shiitake bacon, use your cast iron (recommended) or plop them straight onto a baking sheet with the olive oil, paprika, pepper, and tamari for 15 minutes.
If using a cast iron, heat 1 tbsp olive oil in a cast-iron. Add mushrooms (thinly sliced - 1/4 inch thick), paprika, black pepper, and just before taking the cast iron off of the heat, the tamari or soy sauce. Cook for 2-3 minutes. Bake for 10-12 minutes, flipping once at half way.
For the miso tahini sauce, process all the ingredients in a small processor. Add 2 tbsp of warm water at a time until you reach desired texture.
For the pasta, heat the peas in a pan. Then pour all of the miso tahini sauce and 1/4 cup of reserved pasta water. Remove the pan from heat.
Add cooked pasta, the shiitake bacon, and spinach. Top with red chili flakes and muah! Chef’s kiss.