# What You’ll Need:
→ Vegetables
01 - 2 medium beets, peeled and diced
02 - 1 cup pumpkin puree (canned or homemade)
03 - 1 small onion, finely chopped
04 - 2 cloves garlic, minced
05 - 2 cups fresh baby spinach (optional)
→ Pasta
06 - 12 ounces fettuccine or penne pasta
→ Dairy
07 - 1/2 cup heavy cream
08 - 1/2 cup grated Parmesan cheese, plus extra for serving
09 - 2 tablespoons unsalted butter
→ Sauces & Condiments
10 - 2 tablespoons olive oil
11 - 2 tablespoons pure maple syrup
12 - 1 tablespoon balsamic vinegar
→ Spices & Seasonings
13 - 1/2 teaspoon ground nutmeg
14 - 1/4 teaspoon chili flakes (optional)
15 - Salt and black pepper, to taste
# Step-by-Step Guide:
01 - Preheat oven to 400°F (200°C). Toss diced beets with 1 tablespoon olive oil, pure maple syrup, balsamic vinegar, a pinch of salt, and black pepper. Arrange on a baking sheet and roast for 25 to 30 minutes, flipping halfway through, until tender and caramelized.
02 - Bring a large pot of salted water to a boil. Cook pasta according to package directions until al dente. Reserve 1/2 cup pasta water; drain pasta and set aside.
03 - In a large skillet over medium heat, melt unsalted butter with remaining olive oil. Add finely chopped onion and sauté for 3 minutes until translucent. Stir in minced garlic and cook for 1 minute longer.
04 - Add pumpkin puree, heavy cream, ground nutmeg, chili flakes (if using), salt, and black pepper to the skillet. Simmer for 3 to 4 minutes, thinning with reserved pasta water as needed to reach desired sauce consistency.
05 - Add drained pasta to the pumpkin sauce, tossing thoroughly to coat. Incorporate grated Parmesan cheese and fresh baby spinach (if using); cook just until spinach wilts and cheese melts.
06 - Transfer pasta to serving plates. Top each portion with roasted maple beets and a sprinkle of extra Parmesan cheese. Serve immediately while hot.
