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Creamy Beetroot & Cannellini Bean Fusilloni
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Creamy Beetroot & Cannellini Bean Fusilloni

25 minServes 3Nutri-Score B€€
from @nutritionistkristen3 imports0 cooked
Adapt this recipe

what you need

Ingredients

3 people
  • high fibre fusilloni pastaGrains380 g
  • passataPantry150 g
  • salt (large pinch, plus more for the pasta water)Spices5 g
  • black pepper (freshly ground)Spices1 g
  • ricotta cheeseDairy45 g
  • extra virgin olive oilPantry30 ml
  • Parmesan (grated)Dairy45 g
  • cooked beetroot (cooked)Produce350 g
  • garlic powderSpices2 g
  • cannellini beans (1 tin, drained)Pantry400 g
  • feta (crumbled, to garnish)Dairy150 g
  • lemon (zest, to garnish)Produce1 piece
  • basil leaves (to garnish)Produce10 g

per serving

Nutrition

690kcal

Carbs
100 g
Proteins
26 g
Fat
21 g

step by step

Method

  1. 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.
    Step 1

  2. 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.
    Step 2

  3. 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.
    Step 3

  4. Garnish and serve

    • Garnish with grated lemon zest, crumbled feta, black pepper and basil leaves.
    • Enjoy!
    Step 4
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