Creamy pumpkin pasta meets maple-roasted beets, creating a vibrant, rich, and satisfying autumn table centerpiece.
# Components:
→ Vegetables
01 - 2 medium beets, peeled and diced
02 - 1 cup pumpkin puree
03 - 1 small onion, finely chopped
04 - 2 cloves garlic, minced
05 - 2 cups fresh baby spinach (optional)
→ Pasta
06 - 12 oz fettuccine or penne pasta
→ Dairy
07 - 1/2 cup heavy cream
08 - 1/2 cup grated Parmesan cheese, plus extra for serving
09 - 2 tbsp unsalted butter
→ Sauces & Condiments
10 - 2 tbsp olive oil
11 - 2 tbsp pure maple syrup
12 - 1 tbsp balsamic vinegar
→ Spices & Seasonings
13 - 1/2 tsp ground nutmeg
14 - 1/4 tsp chili flakes (optional)
15 - Salt and black pepper, to taste
# Directions:
01 - Preheat oven to 400°F. Line a baking sheet and set aside.
02 - Toss diced beets with 1 tablespoon olive oil, maple syrup, balsamic vinegar, and a pinch of salt and black pepper. Spread evenly on baking sheet and roast for 25 to 30 minutes, turning halfway, until beets are tender and caramelized.
03 - Bring a large pot of salted water to a boil. Add pasta and cook until just al dente according to package directions. Reserve 1/2 cup pasta cooking water, then drain the pasta.
04 - Heat a large skillet over medium heat. Melt butter with remaining 1 tablespoon olive oil. Add chopped onion and sauté for 3 minutes until translucent, then stir in minced garlic and cook 1 minute longer.
05 - In skillet, add pumpkin puree, heavy cream, nutmeg, chili flakes, salt, and pepper. Simmer gently for 3 to 4 minutes, thinning with reserved pasta water for a silky consistency if needed.
06 - Add drained pasta to the skillet, tossing to evenly coat with pumpkin sauce. Incorporate grated Parmesan and spinach (if using), stirring until cheese melts and spinach wilts.
07 - Divide warm pasta among serving plates. Garnish with roasted maple beets and additional Parmesan cheese. Serve promptly.
