• In a large pot, add enough water, salt and oil. 
• Bring the water to a boil.
• Add the penne pasta, and give it a good stir. This avoid to prevent pasta from sticking to the bottom of the pan.
• Let it boil for about 7-8 minutes until pasta is cooked well or read carefully the  package instructions. 
• Then drain off the water, reserving some of the pasta water.
• Set aside the boiled pasta.

For Pink Sauce

• In a pot, take enough water and boil the beetroot for about 15 minutes on low flame.
• Once it boiled, let it cool down a bit and then peel off the skin.
• Now, dice the boiled beetroot into smaller cubes and then blend it to make a puree. If needed, you may add a little bit of water to make a puree.
• In a saucepan, melt the butter.
• Add chopped onion and garlic. 
• Saute for about 2  minutes over low flame. Make sure it doesn’t get much brown. 
• Saute it till the raw smell goes out and it become softened.
• Next, add the maida.
• Saute the maida until it turns aromatic and softens into an onion garlic mixture. Continue stir until the raw smell goes out.
• While stirring, add the milk little by little in atleast 3-4 batches stages, else may have lumps in the sauce.
• Now, put in the cheese slices.
• Keep stirring until the sauce thickens up slightly and cheese completely melts into the sauce.
• Once the cheese is melted well, add the beetroot puree.
• Add the seasonings and mix. 
• Add the boiled pasta and toss carefully using tongs or turning softly with a spatula.
• Once everything is combined well, if required, add some remaining boiled water to adjust the consistency.
• Sprinkle black pepper powder and few basil leaves.
• Give it a good mix and serve.
• You may garnish this pink sauce pasta with some extra pepper, basil leaves and herbs.