CREAMY FABLE CASARECCE

Make the cashew cream: Add your soaked, drained cashews, water, nutritional yeast, garlic powder, salt, and pepper into a high-speed blender. Blend until completely smooth and silky, then set aside. 

Bring a large pot of generously salted water to a boil. Cook the casarecce pasta until al dente. Reserve 1 cup of starchy pasta water before draining the noodles. 

In a large skillet, heat a lash of olive oil over high heat. Add the Fable and sear for 3–4 mins until beautifully browned and caramelized. Remove Fable from the pan and set aside.

Lower the heat to medium. Add another lash of oil, then sauté the diced onion and minced garlic for a minute. Then add in the chopped eggplant and cook for 6–7 mins until all the contents are well browned.

Pour the blended cashew cream and half of your reserved pasta water into the skillet with the onions and garlic. Stir to combine, then gently fold the cooked Fable back in to warm through. Let it simmer on low for 3–4 mins.

Add the cooked casarecce pasta directly into the sauce in the skillet. Toss everything together for 1–2 mins so the twisted noodles soak up all that flavor. Season with a bit more salt and black pepper if needed.