Preheat the oven to 180°C.

Season baby beetroots, halved, butternut slices and whole cloves of garlic.

Rub with olive oil, place on a baking tray and roast for 40 minutes or until tender.

Cook fresh pasta sheets in rapidly boiling water until al dente.

Drain and, in an ovenproof dish, arrange in layers with the roast vegetables and some pan-fried mushrooms, tucking in fresh sage leaves to taste.

Pour over cream and pop into the oven until bubbling and slightly golden.