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In a food processor or blender combine all the ingredients and process until fairly smooth, pausing to scrape down as needed. It's ok if it's a bit grainy. Transfer to a container and store in fridge until ready to use.
Cook the pasta according to package directions in well salted water, until 1 minute from being done. Remove 1 ½ cups of pasta water to reserve, then drain the pasta and set aside.
Heat a skillet large enough to accommodate the pasta (otherwise use a shallow pot) over low. Add the olive oil and the garlic, and cook for 1-3 minutes, stirring almost constantly and keeping a close eye on the garlic so it doesn't burn.
Once the garlic is a pale golden in color, add the red pepper flakes and let cook for 30 seconds. Carefully pour in 1 cup of reserved pasta water and bring to a boil, turn the heat up to medium if needed. Let boil for about 2 minutes to reduce slightly.
Add the cooked pasta, turn the heat down to medium-low and toss to combine. Once the sauce has absorbed somewhat into the pasta and it is perfectly cooked, about 1 minute, turn the heat off. Add the parsley and vegan parmesan (or nutritional yeast) and toss to combine. Taste and add salt if desired.
Add some pea ricotta to the bottom of a plate or bowl. Top with hot pasta, then garnish with some fresh parsley or basil and toasted pine nuts.