Pink Creamy Vegan Pasta

0 Preheat oven to 425. Spread beets and garlic on a large baking sheet and cover with foil. Bake for 25-30 minutes until tender.
1 Meanwhile, bring a medium pot of water to a boil and salt generously. Add in the pasta and cooking according to package. Drain, reserving one cup pasta water.
2 Add the beets, garlic, ricotta, nutritional yeast, lemon juice, balsamic vinegar and  1/2 cup pasta water to a blender. Purée until smooth. Add additional water as needed for desired texture and season to taste with salt and pepper.
3 Return drained pasta to pot and pour in the sauce. Stir to coat and reheat if needed. Serve topped with additional vegan ricotta and fresh parsley!