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–+ servings
Mushroom Skulls Spooky Pasta

Mushroom Skulls Spooky Pasta for a Fang-tastic Halloween Treat

A chillingly delicious Halloween dish featuring creamy bacon-infused sauce and squid ink spaghetti. Try Mushroom Skulls Spooky Pasta for a frightfully fun meal!
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Italian
Calories: 600
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Pasta
  • 350 g Squid Ink Spaghetti Regular spaghetti can be substituted for non-themed option.
For the Sauce
  • 2 tablespoons Butter For richness; olive oil can be used as a lighter option.
  • 2 tablespoons Olive Oil Prevents butter from burning; vegetable oil is an alternative.
  • 1 medium Brown Onion Can swap for yellow onion.
  • 150 g Bacon (Short Cut/Canadian) Turkey bacon or shredded chicken can be used.
  • 2 cloves Garlic Cloves Garlic powder can replace at a ratio of 1 teaspoon per clove.
  • 100 ml Dry White Wine Use broth for a non-alcoholic option.
  • 200 ml Thickened Cream Coconut cream serves as a dairy-free alternative.
  • 50 g Parmesan Cheese Nutritional yeast is a great vegan alternative.
  • 1 sprig Fresh Thyme Dried thyme can substitute if fresh is unavailable.
For the Garnish
  • 8-10 Mushroom Skulls Use button mushrooms; shiitake mushrooms work for a more pronounced look.

Equipment

  • large pot
  • Non-stick frying pan
  • paring knife
  • wooden spoon

Method
 

Preparation Steps
  1. Carefully carve the button mushrooms to create spooky skull shapes and set aside.
  2. Boil water in a large pot, add salt, and cook the squid ink spaghetti until al dente. Drain, reserving a cup of cooking water.
  3. Combine butter and olive oil in a frying pan over medium heat. Sauté the mushroom skulls until golden brown, then set aside.
  4. In the same pan, add remaining butter and brown onion. Sauté until soft and translucent.
  5. Add bacon and cook until fragrant. Then add minced garlic and sauté for an additional minute.
  6. Pour in the dry white wine and let it simmer until reduced by half.
  7. Stir in thickened cream and Parmesan cheese, seasoning to taste with salt and pepper.
  8. Gently fold in the drained squid ink spaghetti, adding reserved pasta water if necessary for consistency.
  9. Add sautéed mushroom skulls and toss gently.
  10. Garnish with fresh thyme and serve immediately.

Nutrition

Serving: 1plateCalories: 600kcalCarbohydrates: 75gProtein: 25gFat: 25gSaturated Fat: 10gPolyunsaturated Fat: 5gMonounsaturated Fat: 8gCholesterol: 50mgSodium: 800mgPotassium: 600mgFiber: 3gSugar: 4gVitamin A: 300IUVitamin C: 2mgCalcium: 150mgIron: 3mg

Notes

Serve in a dark bowl to highlight the dish's spooky presentation and color.

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