Start by bringing a large pot of salted water to a rolling boil. Add your choice of pasta and cook according to package instructions until al dente, usually around 8-10 minutes. Once cooked, reserve 1 cup of the pasta water for later, then drain the pasta and set it aside in the pot.

In a medium frying pan, heat 2 tablespoons of extra virgin olive oil over medium-low heat. Add 2-3 sliced garlic cloves and sauté them for about 1-2 minutes, stirring frequently, until they turn golden brown and fragrant.

In a blender, combine the cooked beets (6-8 ounces), 1 cup of cottage cheese, ½ cup of grated Parmesan, ¾ teaspoon of kosher salt, and ¼ teaspoon of ground black pepper. Carefully add the toasted garlic with the oil and ½ cup of reserved pasta water. Blend everything until smooth and creamy.

Pour the vibrant beet sauce over the drained pasta in the pot, gently stirring to thoroughly coat every piece. Heat the mixture on low for about 2-3 minutes, adding more reserved pasta water a couple of tablespoons at a time if the sauce appears too thick.

Serve your colorful dish immediately, sprinkled with extra grated Parmesan on top and garnished with finely chopped parsley.