Vegan Creamy Bacon and Pea Orecchiette

1 Preheat oven to 350 degrees.
2 Now, make the coconut bacon. In a medium sized mixing bowl, whisk together the soy sauce, liquid smoke and maple syrup. Then add the coconut into the bowl. Stir to coat the coconut completely with the liquid. 
3 Now spray a sheet pan with non stick spray, and spread the coconut onto the pan in a single layer. 
4 Bake at 350 for about 10-12 minutes stirring halfway through. Baking until the coconut is crisp and brown. It burns easily, so keep your eyes on it. Remove from the oven when finished and set aside.
5 While the coconut bacon is baking, make the pasta. In a large pot, heat the olive oil on medium high, add the chopped garlic. Saute for a minute. 
6 Then add the veggie broth and almond milk. Now turn the heat up to high and bring to a boil. 
7 Once the broth and almond milk are boiling, add the pasta. Stir and cook the length of time your package says to make it al dente. 
8 Once your pasta is about 2 minutes away from being  done, add the peas into the pot. Stir and cook  the peas with the pasta until the pasta is al dente.
9 Then, when the pasta is done. Reduce heat to low, and whisk together the corn starch and water in small bowl. Add that to the pot, stir and simmer for a minute to thicken. 
10 Next, when the sauce has thickened. Turn the heat off and add the nutritional yeast and some salt and pepper. Taste and adjust seasoning. 
11 Pour the orechiette into a bowl, and crush some coconut bacon on top. Enjoy!