Bring a large pot of salted water to a boil and cook the whole wheat linguine according to package instructions until al dente; drain and set aside.
While pasta cooks, heat olive oil in a large skillet over medium heat. Add chopped bacon and cook until crispy, about 6-8 minutes. Remove bacon with a slotted spoon and set aside, leaving the rendered fat in the skillet.
Add minced shallots and garlic to the skillet with bacon fat and sauté until softened and fragrant, about 2-3 minutes.
Stir in chopped maitake mushrooms and cook until they release their moisture and begin to brown, about 5 minutes.
Sprinkle salt-free seasoning blend and whole wheat flour over the mushrooms, stirring constantly to coat and cook out the raw flour taste, about 1-2 minutes.
Gradually pour in the dry red wine while stirring to deglaze the pan, scraping up any browned bits from the bottom.
Add water and chicken stock, stirring to combine, then bring the mixture to a simmer; cook until the sauce thickens slightly, about 5-7 minutes.
Lower heat and stir in vegan butter spread and heavy whipping cream until the sauce becomes smooth and velvety. Season with salt, black pepper, and hot sauce to taste.
Add the cooked linguine, crispy bacon, and fresh baby spinach to the skillet. Toss gently until the spinach wilts and everything is well coated in the sauce.
Remove from heat and stir in chopped fresh chives and torn basil leaves.
Serve immediately, garnished with extra basil or chives if desired.