Roasted beetroot pasta

This never, ever fails to get eaten. Maybe it's the yummy taste, maybe the bright pink colour! Remember beetroot is a "super food" too.

Ingredients:
Around 700g betroot
A few glugs olive oil
400g pasta
garlic (as much or as little as you want!)
creme fraiche (about three quarters of a tub)

Roast the beetroot in the oven (I often do this earlier in the day so that I can prepare the dish quickly after work) by cutting leaves off (but not "tails") and washing them then rubbing them with olive oil. They take about an hour to roast on a medium heat.
Peel the skins off the beetroot and chop them into bite sized chunks. While the pasta is cooking fry the garlic in olive oil and add the chopped beetroot and fry for a bit longer to heat through. Add the creme fraiche and cook for a few more minutes. Drain the pasta and mix in the beetroot etc. Serve with grated parmesan and chopped walnuts for the adults!