Spooky Mushroom Skulls Pasta for a Spooktacular Halloween Feast

Indulge in delicious Mushroom Skulls Spooky Pasta, perfect for Halloween, with creamy bacon sauce and squid ink spaghetti.

Prep Time 20

Cook Time 30

Total Time 50

Servings: 4 servings

Course: Dinner

Cuisine: Italian

Calories: 500

For the Pasta

250 grams Squid Ink Spaghetti Regular spaghetti can be substituted for those avoiding seafood.

For the Mushroom Skulls

For the Sauce

1 tablespoon Butter Can swap for olive oil.
1 tablespoon Olive Oil Any neutral oil works as a substitute.
1 medium Brown Onion Can use yellow onions or shallots.
150 grams Bacon (Short Cut/Canadian) Turkey bacon or cooked chicken can be a healthier alternative.
2 cloves Garlic Minced for better distribution.
100 milliliters Dry White Wine Replace with vegetable broth for non-alcoholic option.
200 milliliters Thickened Cream Coconut cream serves as a non-dairy alternative.
50 grams Parmesan Cheese Nutritional yeast can be a dairy-free substitute.
1 tablespoon Fresh Thyme Dried thyme can be used if fresh is not available.

Step-by-Step Instructions

Begin by carving your button mushrooms into spooky skull shapes. Set aside.
Fill a large pot with water, add salt, and bring to a boil.
In a frying pan, melt butter and olive oil. Sauté the mushroom skulls for 3-4 minutes until golden brown.
Add more olive oil and sauté the chopped onion for 5 minutes until soft.
Add chopped bacon and cook until crispy, then add garlic and dry white wine.
Stir in thickened cream and Parmesan cheese, season to taste, and let simmer gently.
Cook squid ink spaghetti according to package instructions and reserve 1 cup of pasta water before draining.
Combine the drained spaghetti with the sauce, adding reserved pasta water for desired consistency.
Gently fold in mushroom skulls and serve hot, garnished with Parmesan cheese and thyme.

This Mushroom Skulls Spooky Pasta is quick to make and perfect for Halloween celebrations. Enjoy with friends and family!