Cook the pasta in salted boiling water until al dente. Don’t overcook it unless mushy pasta is your thing (no judgment… okay, maybe a little). Reserve some pasta water before draining.

Blend the beets with the cream until smooth. This is where the magic happens. Watch it turn into a shockingly pretty pink sauce and feel proud of yourself.

Melt butter in a pan over medium heat. Add the onion and cook until soft and translucent. Stir in the garlic and cook for about 30 seconds—just until fragrant, not burnt.

Pour in the beet cream sauce and stir gently. Let it simmer for a few minutes so the flavors can mingle and become best friends.

Add parmesan, salt, pepper, and chili flakes if using. Stir until the sauce thickens slightly and tastes amazing. Adjust seasoning because you’re an adult who tastes their food.

Toss in the pasta and mix until every noodle is coated in pink perfection. Add a splash of reserved pasta water if the sauce feels too thick.