Beetroot Paccheri

1: Season the beetroots with salt, pepper, and a drizzle of oil. Slice the garlic bulb in half and season as above.

2: In an air fryer or preheated oven, roast the garlic and beets whole in their skins at 200 degrees Celsius until caramelized and softened for 30-40 minutes.

3: While the beets and garlic cool, finely dice the onion, warm 1 tablespoon of olive oil, then fry on medium heat with a pinch of salt and chili flakes until softened for 5-10 minutes.

4: Boil pasta in salted water.

5: Peel the beetroots (helps by running under water), chop into chunks, then add to a food processor. Squeeze in the garlic, add the onions, crème fraîche, juice a lemon, nutritional yeast, and toasted walnuts.

6: Blitz until smooth and vibrant pink, adding 1-2 tablespoon of pasta water to loosen, adding more if required.

7: Season to taste with salt and pepper.

8: Once the pasta is al dente, drain, reserving some pasta water, then fold the pasta through the glossy pink sauce, adding more pasta water if needed.

9: Pick down the herbs, then place the pasta into bowls.

10: Top with feta or crème fraîche if using, scatter with fresh herbs, crack on black pepper, and drizzle with good olive oil - enjoy!