Bring a large pot of water to a boil, salt it generously and cook your pasta according to package directions until al dente. Reserve about a cup of pasta water before draining.

In a blender or food processor, combine the beets, ricotta, garlic, vegetable broth, and a pinch of salt and pepper. Blend until completely smooth and creamy.

In a large pan or the pot you cooked the pasta in, combine the cooked pasta with the beet sauce. Toss to coat evenly, adding a splash of reserved pasta water if the sauce seems too thick.

Stir in the chopped parsley, then divide the pasta into bowls. Top with some extra ricotta, a sprinkle of freshly ground black pepper, and more parsley if you like. Enjoy immediately!