Preparation
Step 1
Preheat the oven to 200C. Put the cauliflower, carrot, onion and beetroot in a large roasting tray. Drizzle with the olive oil, snuggle the garlic among the vegetables, add the herbs and season with salt and pepper. Roast for 45 minutes, or until the vegetables are golden and softening. Remove from the oven.
Step 2
Cook the pasta in boiling salted water for 3 minutes less than pack instructions. Drain and tip in to a large mixing bowl. Add the roasted vegetables, Alfredo sauce, half the cheddar, the nutmeg and smoked paprika. Mix until the pasta is really well coated with sauce.
Step 3
Transfer to a large baking dish lined with a little oil. Scatter with the parmesan and remaining cheddar then bake in the oven for 20 minutes until the cheese starts to bubble. Top with fresh thyme to serve.
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