Beetroot Pasta Bake

Ingredients:

2 large cooked beetroots- roasted, boiled, pressure cooked.

1/2 cup raw cashews

1/2 head of roasted garlic- flavour will be stronger when using raw so drop quantity according to liking.

1/2- 3/4 cup vegetable broth

1 lemon zest and juice

1 tsp dried thyme

1 tsp dried basil

Salt and pepper

1.5 cups of crushed corn flakes

Method:

Add lemon zest/ juice, herbs, cashews, beetroots and stock to a blender and process till smooth. Add pasta to boiling water and cook as per packet instructions.

Combine sauce and pasta in a baking pan and top with corn flakes. Lightly spray with oil and bake till golden- approx 15 minutes at 180degrees.