Kosher salt and freshly ground black pepper, to taste
1/2 cup shredded Parmesan cheese
2 tablespoons chopped fresh basil
1/2 teaspoon crushed red pepper fakes
01Fill large pot with water and bring to boil over high heat. Cook spaghetti according to package directions; drain and set aside.
02Add cream cheese and beets to a blender. Blend, scraping down the sides as needed until smooth, about 1 minute.
03Melt butter in large skillet over medium heat. Add onion and cook, stirring occasionally until tender, about 3 to 4 minutes. Stir in garlic and cook until fragrant, about 30 seconds. Add beet puree and bring to a simmer over medium-high heat. Whisk in mozzarella until combined. Season with salt and pepper.
04Add pasta and cook, stirring frequently until coated, about 1 to 2 minutes. Sprinkle with Parmesan, basil and crushed red pepper flakes. Serve and enjoy.