Peel and cube the potatoes. Peel and chop the carrot. Peel and quarter the onion.
Add the vegetables to a large pot or Dutch oven of boiling salted water. Cover and simmer for 10 minutes, until the potatoes are fork-tender. Remove the boiled vegetables and save about 1 ½ cups of the cooking water.
Add the cashews, boiled vegetables, garlic powder, onion powder, salt, reserved cooking water, and nutritional yeast to a blender. Blend until smooth.
For the mushroom bacon, In a medium bowl, mix together the olive oil, soy sauce, maple syrup, and liquid smoke. Add the sliced mushrooms to the bowl and gently toss to evenly coat the mushrooms.
Heat a large skillet or non-stick frying pan over medium-high heat. When the pan is hot add the mushrooms and any leftover marinade. Fry 5 - 10 minutes letting them get golden on one side before flipping.
Pour the sauce over the cooked Green lentil penne and stir to coat.
Top with mushroom bacon and sprinkle with paprika and serve immediately.