Vegan Honeycomb Bake

Method

1. Preheat oven to 180ºC. Line a 20cm spring form or loose bottom cake tin or round baking dish.
   
2. Add capsicum, onion, garlic, and a dash of olive oil to a baking tray. Bake for 15-20 minutes or until tender. Squeeze out the garlic from its peel and discard peel.
3. Add roasted capsicum, onion, garlic, tomatoes, and oregano to a blender. Blend until smooth or leave it a little chunkier if you prefer and set aside.
4. For the cheese sauce, add the vegan cheese and milk to a small saucepan over medium heat. Cook until the cheese is fully melted and forms a sauce and set aside.
5. In a pot of boiling salted water, add the pasta and cook as per packet directions and drain pasta just before it's al dente.
6. To assemble, spoon ½ cup of pasta sauce onto the bottom of your cake tin. Arrange the pasta in the tin so each piece is standing vertically.
7. Sprinkle the remaining vegan cheese over the pasta.
8. Pour the remaining pasta and cheese sauce on top and dollop the pesto on top.
   
9. Bake the pasta for 30-40 minutes or until golden brown. Cool for 10 minutes and remove from tin.
10. Serve and enjoy with family and friends!