# What you need:
→ 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 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
# Steps to follow:
01 - Preheat oven to 400°F. Toss diced beets with 1 tablespoon olive oil, maple syrup, balsamic vinegar, salt, and black pepper. Arrange on a baking sheet and roast for 25 to 30 minutes, flipping halfway, until tender and caramelized.
02 - Bring a large pot of salted water to a boil. Add pasta and cook until al dente, following package directions. Reserve 1/2 cup pasta water before draining. Set pasta aside.
03 - In a large skillet over medium heat, melt unsalted butter with remaining tablespoon olive oil. Sauté onions for 3 minutes until translucent, then incorporate minced garlic and cook for 1 minute longer.
04 - Add pumpkin puree, heavy cream, ground nutmeg, optional chili flakes, and season with salt and black pepper. Simmer mixture for 3 to 4 minutes, adjusting consistency with reserved pasta water as needed.
05 - Add drained pasta to skillet and toss thoroughly to coat with sauce. Stir in grated Parmesan and baby spinach (if used); cook until spinach just wilts.
06 - Divide pasta onto serving plates. Top generously with roasted maple beets and additional Parmesan cheese. Serve immediately while hot.
