Begin by boiling a large pot of salted water over high heat. Once boiling, add the black bean rotini and cook according to package instructions until al dente, around 7-9 minutes. Drain the pasta and set aside.

In a medium saucepan, pour in the pumpkin ale and heat over medium heat. Stir gently and bring to a gentle simmer, about 2-3 minutes, avoiding boiling.

Whisk in the flour, smoked paprika, and turmeric into the simmering pumpkin ale until a smooth paste forms. Whisk for an additional minute until well combined.

Gradually stir in the heavy cream, whisking constantly. Cook for 3-4 minutes until the sauce thickens.

Remove from heat and fold in the shredded sharp cheddar until fully melted and the sauce is creamy.

Drizzle the drained rotini with olive oil in a colander, tossing gently to coat evenly.

Divide the rotini among bowls and pour the creamy pumpkin ale cheese sauce over each serving. Serve immediately.