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Heat the oven to 375°F and line a large sheet pan with parchment paper.
Mix the cooled quinoa with 1 tsp avocado oil, smoked paprika, ½ tsp garlic powder, ½ tsp onion powder, maple syrup, soy sauce, and optional salt.
Spread the quinoa thinly on the prepared pan. Bake for 25 to 35 minutes, stirring halfway, until dry and crisp. Let cool.
Blend the white beans, plant milk, nutritional yeast, 2 tbsp avocado oil, lemon juice, miso, ½ tsp garlic powder, ½ tsp onion powder, ¾ tsp salt, and black pepper until completely smooth.
Cook the pasta until al dente. Reserve ½ cup pasta water, then drain without rinsing.
Warm the sauce gently over low heat without boiling.
Toss the hot pasta with the sauce, adding ¼ to ½ cup pasta water as needed until creamy and glossy.
Fold in one-third of the quinoa bacon. Serve with the remaining quinoa bacon and extra black pepper on top.