1. Preheat the oven to 180 degrees Celsius. Place the beets and garlic cloves, on a baking sheet, drizzle with oil, chilli salt and Moroccan spice mix. Bake for 15-18 minutes until soft.
2. Cook the pasta accordingly to the packet instructions, place the chilled beets & some of the garlic in blender and add in the cream cheese, coconut milk, soy sauce, balsamic glaze, salt and pepper.
3. Once the pasta is cooked, drain and pour over the sauce mix well.
4. Serve with the vegan parmesan, more cream cheese, dill and chilli salt.