Method

1. Soak cashews in a bowl of water, set aside for at least 2 hours. 
2. Place eggplant cubes in a roasting tray with olive oil, salt and pepper in a preheated oven at 180 degrees celsius. Roast for 30 – 40 minutes, until cooked and soft.
3. Drain soaked cashews and blend in food processor or nutribullet with ½ cup of water until very smooth. It should have a pouring cream like consistency. Empty into a medium size bowl. 
4. In a medium sized pan, heat oil until hot and fry off roasted eggplant and bits of torn-up Fable until brown and caramelised, about 5-10 minutes. Transfer to a plate and set aside. 
5. Cook pasta until al dente, reserving about a cup of the pasta water. 
6. In the bowl with cashew cream, add 100ml of the pasta water, nutritional yeast, soy sauce, a pinch of salt and squeeze of lemon juice. Stir to combine. 
7. Heat oil in the same pan previously used until hot. Add garlic and allow to colour but not brown (about 30 seconds), add cashew cream mixture and turn down heat to low. Stir continually as the sauce begins to thicken.  Add cooked pasta, Fable and eggplant mix, and gently coat in the sauce. Add extra pasta water if needed to desired consistency.

Serve with a sprinkling of chives and some generous turns of cracked pepper. Mangiare!