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Mushroom Skulls Spooky Pasta

Mushroom Skulls Spooky Pasta: Creamy Halloween Fun

Experience the delight of Mushroom Skulls Spooky Pasta, a creamy Halloween treat with a smoky twist.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Italian
Calories: 600
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Pasta
  • 300 grams Squid Ink Spaghetti substitute with regular spaghetti if needed
For the Mushroom Skulls
  • 200 grams Button Mushrooms firm for easier carving
For the Creamy Bacon Sauce
  • 2 tablespoons Butter use olive oil for a dairy-free option
  • 1 tablespoon Olive Oil
  • 1 medium Brown Onion yellow onion works as a substitute
  • 200 grams Bacon consider turkey bacon for a lighter option
  • 2 cloves Garlic minced
  • 120 ml Dry White Wine replace with broth for non-alcoholic option
  • 240 ml Thickened Cream use evaporated milk or plant-based cream for a lighter version
  • 50 grams Parmesan Cheese nutritional yeast can be used for a dairy-free version
  • 1 teaspoon Fresh Thyme optional but brightens the dish

Equipment

  • Non-stick frying pan
  • large pot

Method
 

Mushroom Preparation
  1. Carefully cut out eye sockets from each button mushroom to create spooky skulls, then slice each mushroom in half to yield two skulls per mushroom.
  2. Keep the mushroom halves separate, and set them aside on a cutting board while you gather the other ingredients.
Cooking the Mushrooms
  1. In a non-stick frying pan, heat a tablespoon of butter and a splash of olive oil over medium heat.
  2. Add the mushroom halves cut side down and cook for 5-7 minutes until golden brown and caramelized.
  3. Flip briefly for an additional minute and set aside.
Making the Sauce
  1. Melt another tablespoon of butter in the same pan over medium heat, add chopped brown onion and sauté for 3-4 minutes until translucent.
  2. Add chopped bacon and cook until crispy for another 4-5 minutes.
  3. Stir in minced garlic and pour in dry white wine, allowing to reduce until thickened for about 3-4 minutes.
Adding Cream and Cheese
  1. Stir in thickened cream and gradually mix in grated Parmesan cheese until fully melted.
  2. Taste and adjust with salt and pepper.
Cooking Pasta
  1. In a large pot, bring salted water to a boil and cook squid ink spaghetti according to package instructions for 8-10 minutes.
  2. Reserve about a cup of pasta cooking water before draining.
Combining Pasta and Sauce
  1. Add drained squid ink spaghetti into the pan with creamy bacon sauce.
  2. Toss gently and add reserved pasta cooking water as needed to adjust sauce consistency.
  3. Fold in carved mushroom skulls evenly throughout the dish.
Serving
  1. Plate the Mushroom Skulls Spooky Pasta immediately, garnishing with extra Parmesan cheese and fresh thyme leaves.

Nutrition

Serving: 1servingCalories: 600kcalCarbohydrates: 70gProtein: 25gFat: 30gSaturated Fat: 15gPolyunsaturated Fat: 4gMonounsaturated Fat: 10gCholesterol: 60mgSodium: 800mgPotassium: 600mgFiber: 4gSugar: 2gVitamin A: 500IUVitamin C: 1mgCalcium: 200mgIron: 2mg

Notes

Store any leftovers in an airtight container for up to 3 days. Freeze the sauce separately for longer storage.

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