Vegan Honeycomb Bake - San Remo

Ingredients

• 1 red capsicum, deseeded and quartered
• 1 onion, chopped
• 3 garlic cloves, peel still on
• olive oil, as needed
• 1 x 400g canned crushed tomatoes
• 1 tbsp dried oregano
• 100g vegan cheese, chopped or grated
• 125g dairy free milk
• 350g San Remo No. 22 Rigatoni
• ¼ cup pesto, optional
• salt and pepper, to taste