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Mushroom Skulls Spooky Pasta

Mushroom Skulls Spooky Pasta for a Hauntingly Good Feast

Mushroom Skulls Spooky Pasta is a fun and creamy Halloween dish that blends spooky presentation with delicious flavors, perfect for festive gatherings.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Dinner
Cuisine: American
Calories: 650
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Pasta
  • 8 oz Squid Ink Spaghetti Regular spaghetti can be used as a substitute.
For the Mushroom Skulls
  • 8 Button Mushrooms Large shiitake mushrooms can also be used.
For the Creamy Sauce
  • 4 tbsp Butter Can use vegan butter for a dairy-free option.
  • 2 tbsp Olive Oil Avocado oil is a good substitute.
  • 1 small Brown Onion Provides sweetness and flavor complexity.
  • 4 oz Bacon Short cut/Canadian, can swap with turkey or plant-based bacon.
  • 3 cloves Garlic Minced for flavor.
  • 1 cup Dry White Wine Vegetable broth can be used as a non-alcoholic substitute.
  • 1 cup Thickened Cream Coconut cream can be used for a dairy-free alternative.
  • 1 cup Parmesan Cheese Nutritional yeast is a great vegan option.
  • 2 tsp Fresh Thyme Dried thyme is a suitable substitute.

Equipment

  • Large Pot
  • Non-stick frying pan
  • Sharp knife
  • Cutting board

Method
 

Step-by-Step Instructions for Mushroom Skulls Spooky Pasta
  1. Prepare Mushroom Skulls by carving spooky features on the button mushrooms while keeping them intact.
  2. Boil salted water in a large pot and cook the squid ink spaghetti according to package instructions until al dente.
  3. Sauté the carved mushroom skulls in melted butter and olive oil until golden brown.
  4. In the same pan, cook the chopped brown onion until translucent and fragrant.
  5. Add chopped bacon and cook until crispy, then add minced garlic and dry white wine, cooking until reduced.
  6. Combine thickened cream and most of the grated parmesan cheese in the pan and simmer until sauce thickens.
  7. Cook and drain the spaghetti, reserving a cup of starchy cooking water.
  8. Combine drained spaghetti with the creamy sauce and adjust consistency with reserved pasta water if needed.
  9. Gently fold in the sautéed mushroom skulls until evenly distributed.
  10. Plate the pasta, garnish with fresh thyme and remaining parmesan cheese, and serve hot.

Nutrition

Serving: 1servingCalories: 650kcalCarbohydrates: 75gProtein: 20gFat: 30gSaturated Fat: 15gPolyunsaturated Fat: 2gMonounsaturated Fat: 10gCholesterol: 60mgSodium: 800mgPotassium: 350mgFiber: 3gSugar: 3gVitamin A: 400IUVitamin C: 2mgCalcium: 200mgIron: 2mg

Notes

For best results, use fresh mushrooms, avoid overcooking spaghetti, and reserve pasta water for sauce adjustments.

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