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Cook the pasta. Bring a large pot of salted water to a boil. Once boiling, add the spaghetti and cook according to the package instructions. In the meantime, prepare the bacon bits and the sauce.
Sauté the bacon bits. Heat the oil in a non-stick pan over medium heat. Once hot, add the bacon bits and sauté for 2-3 minutes or until the edges are golden brown and crispy. Remove from the heat and set aside.
Sauté the garlic. Heat the butter in a deep non-stick skillet. Once melted, add the garlic and sauté for about 2 minutes.
Add the remaining ingredients. Then, add the nutritional yeast, ketchup, Dijon mustard, plant-based cream, vegetable broth, ground black pepper, kala namak salt, and diluted cornstarch. Cook the sauce for 2 minutes, stirring regularly, until it has slightly thickened. At this point, taste the sauce and add more salt if needed.
Combine. Drain the spaghetti and add it to the sauce along with the sautéed bacon bits. Toss until well combined and serve immediately!