Cook the pasta

• Add the pasta to a large saucepan of salted water and bring to the boil.
• Simmer for around 11 minutes until cooked.

Blend the pink sauce

• While the pasta cooks, add the drained tin of cannellini beans to a blender along with the beetroot, a large pinch of salt, the garlic powder, 2 tbsp olive oil, Parmesan, ricotta, passata and 2 ladles full of pasta water.
• Blend well until smooth, then set aside.

Combine pasta and sauce

• Once the pasta is ready, drain it and place it back into the saucepan.
• Pour over the prepared sauce and mix well.
• Serve into 3 bowls.

Garnish and serve

• Garnish with grated lemon zest, crumbled feta, black pepper and basil leaves.
• Enjoy!