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.
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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
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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!
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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.
