To make the sauce:

• Drain the cashews and place all sauce ingredients in a blender and blend away until completely smooth. Scrape down the sides with a spatula to make sure you get everything. Depending on the strength of your blender this could take from one to five minutes.
• Taste for salt and pepper, keeping in mind that you want it just a little saltier than you think because it’s going to be poured over all of the other ingredients.
• When the macaroni is tender, drain it in a colander. Immediately place it back in the pot you boiled it in and stir in the sauce. Place pot on low heat and stir for 3 minutes or so, until the sauce is thickened a bit and everything is deliciously creamy. Taste for salt again
• Now toss in the arugula, tomatoes and eggplant bacon, leaving a little extra aside to garnish if you like. Serve!