Bring a large pot of heavily salted water to a boil over high heat. Add the pasta and cook to al dente according to the package directions. Drain the pasta and return it to the pot, off the heat.
Meanwhile, in a medium skillet, heat the olive oil over medium-high heat. When it shimmers, add the onion and cook for 5 to 7 minutes, until softened. Add the garlic and cook for about 1 minute more, until fragrant. Remove the skillet from the heat.
In a blender, combine the onion and garlic mixture, tofu, beets, water, lemon juice, and salt. Blend on high speed for about 2 minutes, until very smooth.
Toss the pasta with the desired amount of sauce. Taste and adjust the seasoning. If the sauce gets too thick, add more water, 1 tablespoon at a time. Portion onto plates and top with the Basil Ricotta, pepper, Vegan Parmesan, and basil.