Preheat the oven to 425°F (220°C).

Peel and wash the beets and wrap them in aluminum foil with garlic, drizzled with olive oil, salt, and pepper.

Roast beets for 30-60 minutes, garlic for 20-25 minutes.

Sauté diced shallots in olive oil until soft and translucent, about 5-7 minutes.

Blend roasted beets and garlic with cashews, shallots, lemon juice, vinegar, vegetable broth, coconut milk, salt, and pepper until smooth.

Keep the sauce warm on low heat while cooking the pasta.

Boil salted water, add pasta, and cook according to package instructions (8-12 minutes).

Toast walnuts in a skillet with honey or balsamic glaze over medium heat for 3-5 minutes.

Combine cooked pasta with the warm pink sauce.

Garnish with toasted walnuts and fresh parsley before serving.