Pin it A vibrant, comforting pasta dish featuring creamy pumpkin sauce and sweet, caramelized maple-roasted beets for a delightfully autumnal meal.
We discovered this combination during a fall dinner. The earthy-sweet beets and silky pumpkin sauce create the coziest vegetarian pasta for chilly evenings.
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 (12 oz) fettuccine or penne
- Heavy cream: 1/2 cup
- Grated Parmesan cheese: 1/2 cup, plus extra for serving
- Unsalted butter: 2 tbsp
- Olive oil: 2 tbsp
- Pure maple syrup: 2 tbsp
- Balsamic vinegar: 1 tbsp
- Ground nutmeg: 1/2 tsp
- Chili flakes: 1/4 tsp (optional)
- Salt and black pepper: to taste
Instructions
- Roast beets:
- Preheat oven to 400°F (200°C). Toss diced beets with 1 tablespoon olive oil, maple syrup, balsamic vinegar, salt, and pepper. Spread on baking sheet and roast for 25 to 30 minutes, flipping halfway, until tender and caramelized.
- Cook pasta:
- Bring a large pot of salted water to a boil. Cook pasta according to package instructions until al dente. Reserve 1/2 cup pasta water, drain, and set aside.
- Make sauce:
- In a large skillet over medium heat, melt butter with remaining olive oil. Add onion and sauté for 3 minutes until translucent. Add garlic and cook for 1 minute more.
- Add pumpkin mixture:
- Stir in pumpkin puree, heavy cream, nutmeg, chili flakes, salt, and pepper. Simmer for 3 to 4 minutes, thinning with reserved pasta water if needed.
- Combine:
- Add drained pasta to skillet, tossing 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.
Pin it Our whole family gathers around for this dish when pumpkin season arrives. Even the kids love the sweet maple beets.
Required Tools
Large pot, large skillet, baking sheet, chef's knife, cutting board, wooden spoon
Allergen Information
Contains dairy and gluten. Substitute with plant-based and gluten-free options if needed.
Nutritional Information
470 calories; 16 g fat; 68 g carbohydrates; 13 g protein per serving
Pin it This Pumpkin Pasta with Roasted Maple Beet is pure autumn comfort. Serve it immediately and enjoy every creamy, colorful bite.
Recipe FAQs
- → How do I get perfectly caramelized beets?
Toss diced beets with olive oil, maple syrup, balsamic vinegar, salt, and pepper. Roast at 400°F, flipping halfway for even caramelization.
- → Can I substitute pasta shapes?
Yes, use fettuccine, penne, or any favorite pasta. Adjust cooking time according to package directions for best texture.
- → Is there a vegan option for this dish?
For a vegan meal, replace cream and Parmesan with plant-based alternatives. The dish remains flavorful and maintains creamy texture.
- → What wine pairs well with this meal?
A crisp Sauvignon Blanc or dry white wine complements the creamy sauce and sweet roasted beets beautifully.
- → Are there gluten-free options?
Absolutely—use certified gluten-free pasta to accommodate dietary needs without compromising quality or flavor.
- → Can I add other vegetables to the dish?
Fresh spinach works well; you may also incorporate kale or substitute sweet potatoes for beets according to your preference.