Bring a large pot of salted water to a boil. Add the pasta and cook according to package instructions until al dente. Reserve about 1 cup of pasta water, then drain the pasta and set it aside.

In a blender, combine the cooked beets, heavy cream, garlic, olive oil, salt, and pepper. Blend until smooth and creamy. If it feels too thick, add a splash of reserved pasta water until you reach your desired consistency.

In a large skillet, pour the blended beet sauce over medium heat. Stir occasionally, allowing it to warm and thicken slightly for about 4-5 minutes.

Add the drained pasta to the skillet with the creamy beet sauce. Toss to ensure the pasta is well-coated, adding more reserved pasta water if needed.

Plate the pasta, generously sprinkle with parmesan cheese, and garnish with freshly ground black pepper and herbs if desired.