Cook the black bean rotini in a large pot of salted boiling water according to package instructions, about 7–8 minutes. Drain and drizzle with olive oil.

In a medium saucepan, melt 2 tablespoons of butter over medium heat. Whisk in the flour and cook for about 1 minute to create a roux.

Gradually add the heavy cream while whisking. Cook for 3–5 minutes until thickened.

Blend in the pumpkin ale, smoked paprika, and turmeric. Cook for another 2–3 minutes, then stir in the shredded cheddar until melted.

Season the sauce with salt and pepper. Give it a final stir.

Drizzle the cheese sauce over the cooked rotini, serve warm.