Instructions

1. Preheat the oven to 180°C.
2. Cut the onion and beetroot into wedges. Cut the tomatoes in half, the carrot & red pepper into chunks. Put all in a baking tin. Tuck the garlic cloves (unpeeled) between the vegetables. Drizzle with oil, then season with salt & pepper.
3. Toss well and bake for approx. 20- 30 minutes, turning the veggies a couple of times.
4. Meanwhile, cook the pasta according to the packet’s instructions. Add the beans to the cooking water for the last 3-5 minutes of cooking. Drain, then keep warm under a lid.
5. When the baked vegetables are tender, transfer them to a saucepan, together with the jus. Remove the skin of the garlic, onion, tomato and red pepper. Add the vegetable stock and bring to a simmer. Using a stick blender, whiz the mixture into a creamy sauce. Add more stock if it's too thick. Add a handful of (rinsed) dill and whiz again.
6. Fold in the pasta and beans and reheat if necessary.
7. Serve with plenty of freshly ground peppercorn and some chopped dill.