Bring a large pot of salted water to a boil. Cook pasta until al dente. Reserve 1 cup pasta cooking water then drain the pasta and place it back into the pot.

While the pasta cooks, heat a pan over medium-low heat. Once hot, add the olive oil. When oil is hot, add sliced garlic and cook the garlic slowly until it’s golden brown, about 1-2 minutes. Once done, set aside.

Add the cooked beets, cottage cheese, parmesan cheese, salt, pepper, and ½ cup of the pasta cooking water to a blender. Add the toasted garlic and olive oil. Blend until smooth.

Pour the beet sauce over the cooked pasta and stir to coat. If the pasta has cooled, stir over low heat, adding a splash or two of pasta water as needed to thin the sauce.

Once the pasta is hot, serve topped with extra parmesan and garnish with parsley, as desired.