Save A vibrant, comforting pasta dish featuring creamy pumpkin sauce and sweet, caramelized maple-roasted beets for a delightfully autumnal meal.
The first time I made this pumpkin pasta, the maple beets were an unexpected star. Their natural sweetness with the creamy sauce made the meal a true cozy dinner hit.
Ingredients
- Beets: 2 medium, peeled and diced
- Pumpkin puree: 1 cup (canned or homemade)
- Onion: 1 small, finely chopped
- Garlic: 2 cloves, minced
- Baby spinach: 2 cups fresh (optional)
- Pasta: 350 g fettuccine or penne
- Heavy cream: 1/2 cup
- Parmesan cheese: 1/2 cup, plus extra for serving
- Unsalted butter: 2 tbsp
- Olive oil: 2 tbsp
- Maple syrup: 2 tbsp pure
- Balsamic vinegar: 1 tbsp
- Ground nutmeg: 1/2 tsp
- Chili flakes: 1/4 tsp (optional)
- Salt and black pepper: to taste
Instructions
- Roast the Beets:
- Preheat oven to 400°F (200°C). Toss diced beets with 1 tablespoon olive oil, maple syrup, balsamic vinegar, pinch of salt, and pepper. Spread on baking sheet and roast for 25 to 30 minutes, flipping halfway, until tender and caramelized.
- Cook the Pasta:
- Bring large pot of salted water to a boil. Cook pasta per package instructions until al dente. Reserve 1/2 cup pasta water; drain and set aside.
- Prepare the Sauce:
- In large skillet over medium heat, melt butter with remaining olive oil. Add onions, sauté for 3 minutes until translucent. Add garlic, cook 1 minute more.
- Simmer & Combine:
- Stir in pumpkin puree, heavy cream, nutmeg, chili flakes, salt, and pepper. Simmer 3 to 4 minutes, thinning with reserved pasta water if needed.
- Finish Pasta:
- Add drained pasta to skillet. Toss to coat in sauce. Stir in Parmesan cheese and spinach (if using), cook until spinach wilts.
- Serve:
- Divide pasta among plates. Top with roasted maple beets and extra Parmesan. Serve immediately.
Save We shared this colorful pasta at a family Sunday dinner, and everyone loved its comforting flavor and bright presentation. Even picky kids asked for seconds!
Required Tools
Large pot, large skillet, baking sheet, chef’s knife, cutting board, wooden spoon
Allergen Information
Contains dairy and gluten. For gluten-free, use certified gluten-free pasta. For dairy-free, use plant-based substitutes.
Nutritional Information
Per serving: Calories 470, Total Fat 16 g, Carbohydrates 68 g, Protein 13 g.
Save This pumpkin pasta makes any autumn meal a celebration. Serve hot and enjoy the flavors of the season!
Recipe FAQ
- → What type of pasta works best for this dish?
Fettuccine or penne are recommended, but any sturdy pasta holds the creamy pumpkin sauce well.
- → Can I make this gluten-free?
Yes, substitute your favorite certified gluten-free pasta for classic noodles.
- → Is there a vegan option?
Use plant-based cream and cheese for a fully vegan version without dairy.
- → Are the roasted beets essential?
Roasted beets offer sweetness and texture, but roasted sweet potatoes make a good substitute.
- → Can I prepare this in advance?
The components can be prepared ahead; assemble and heat just before serving for best texture.
- → What wine pairs well with this dish?
A crisp Sauvignon Blanc complements the creamy sauce and earthy beets beautifully.