Description

This spooky Halloween Pasta Recipe features vibrant beetroot-coated linguine paired with mozzarella ‘eyeballs’ and crunchy walnut ‘brains’, making it a fun and festive dish perfect for Halloween celebrations. The combination of earthy beetroot, aromatic cumin, and creamy mozzarella creates a colorful and flavorful meal that is as visually striking as it is delicious.

Ingredients

Scale

Main Ingredients

125 g mozzarella pearls
50 g black olives, halved
300 g dried linguine pasta (or spaghetti/tagliatelle)
300 g beetroot, peeled and finely grated
2 cloves garlic, minced
60 g walnut halves

Seasonings and Others

2 tbsp olive oil
1/2 tsp cumin seeds
Pinch of salt
Pinch of black pepper

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Instructions

Create the Mozzarella ‘Eyeballs’: Arrange the mozzarella pearls on a plate and place a halved black olive on each pearl to resemble eyeballs. Cover and set aside to keep fresh until serving.
Cook the Pasta: Bring a large pan of salted water to a boil. Add the linguine and cook for about 10 minutes until al dente. Drain the pasta, reserving about a cup of the pasta water for later use.
Prepare the Beetroot Sauce: While the pasta cooks, heat olive oil in a nonstick frying pan over low-medium heat. Add cumin seeds and a pinch of salt and black pepper. Fry gently for about a minute until the cumin releases its aroma.
Sauté Beetroot and Garlic: Add the grated beetroot and minced garlic to the pan. Cook gently for 5 minutes, stirring occasionally until the beetroot is softened. Add a splash of reserved pasta water to loosen the mixture and continue cooking until the pasta is ready.
Combine Pasta and Sauce: Add the drained pasta to the pan with the beetroot sauce. Toss well to coat the pasta evenly. If the mixture appears dry, add a bit more reserved pasta water to achieve a smooth, saucy consistency.
Season and Serve: Taste and adjust seasoning with additional salt and pepper if needed. Serve the pasta on plates.
Garnish with ‘Eyeballs’ and ‘Brains’: Top each serving with the mozzarella ‘eyeballs’ you prepared earlier and sprinkle walnut halves over the dish to resemble ‘brains’ for a fun Halloween touch.

Notes

Using fresh mozzarella pearls ensures the ‘eyeballs’ have the right texture and flavor.
Grate the beetroot finely to ensure it cooks quickly and coats the pasta evenly.
Reserve pasta water as it helps bind the beetroot sauce to the pasta, adding moisture and glossiness.
For a vegan variation, substitute mozzarella with a plant-based cheese alternative and ensure the olives have no added animal products.
Be careful not to overcook the pasta to maintain a perfect al dente texture.
The cumin seeds add warmth and aroma but can be omitted if a milder flavor is preferred.

Nutrition

Serving Size: 1 serving (approx. 1/4 of recipe)
Calories: 420 kcal
Sugar: 5 g
Sodium: 320 mg
Fat: 18 g
Saturated Fat: 5 g
Unsaturated Fat: 12 g
Trans Fat: 0 g
Carbohydrates: 50 g
Fiber: 6 g
Protein: 14 g
Cholesterol: 20 mg