Bring a large pot of salted water to a boil. Cook pasta according to package instructions until al dente.

Before draining the pasta, reserve about 1/2 cup of the starchy pasta cooking water. Drain pasta and set aside.

In a food processor or blender, combine cooked beetroots, garlic, olive oil, heavy cream, lemon juice, salt, and black pepper.

Blend on high until completely smooth and creamy. If the mixture is too thick, add a small splash of the reserved pasta water.

Transfer the blended sauce to a large skillet over medium-low heat. Stir in a little pasta water to loosen, warming the sauce gently for 2-3 minutes. Do not boil.

Add the cooked pasta to the skillet, tossing thoroughly until every noodle is heavily coated in the sauce.

Divide into bowls and top generously with crumbled feta cheese and chopped fresh parsley. Serve immediately.