Wash and peel 2 medium-sized fresh beetroots.

Chop the beetroots into small, uniform cubes.

Place the cubed beetroot in a saucepan.

Add enough water to just cover the beetroot.

Bring to a boil, then reduce heat and simmer for 15–20 min, or until the beetroot is tender.

Drain the beetroot, reserving about 1/2 cup of the cooking liquid.

Fill a large pot with water and place it on the stove.

Salt the water generously.

Add the cooked beetroot, reserved cooking liquid, 2 cloves garlic, 1/4 cup olive oil, 1/4 cup grated Parmesan cheese, 2 tablespoons lemon juice, 1/4 cup walnuts, 1/2 teaspoon salt, and 1/4 teaspoon black pepper to a blender.

Blend until smooth and creamy.

If the sauce is too thick, add some of the boiling pasta water to thin it out.

Once the water is vigorously boiling, add 300g of your preferred pasta.

Cook according to the package instructions until al dente.

Drain the cooked pasta, reserving a little pasta water.

Place pasta back into the pot.

Stir in the creamy beet sauce, adding a bit of the reserved pasta water if needed to achieve desired consistency.

Plate immediately and garnish with extra Parmesan cheese and walnuts, if desired.