Spooky Pasta for Halloween – Creepy Fun Dinner Idea 🎃

I was just trying to plan a low-key dinner when I stumbled upon this spooky pasta for Halloween idea—and suddenly I was hunched over mushrooms with a straw, carving tiny skulls like a mad scientist. The result? A dish that’s equal parts eerie and delicious, with squid ink spaghetti tangled in creamy bacon sauce and creepy little mushroom skulls staring back at you.

Ingredients

Here’s everything you’ll need to conjure up this delicious Halloween dinner:

• 400g (14 oz) squid ink spaghetti – for that spooky black base (or use regular pasta if you prefer)
• 16 small oval button mushrooms – the stars of your skull show
• 2½ tbsp butter and 1 tbsp olive oil
• 1 small brown onion, finely diced
• 100g short cut/Canadian bacon, chopped
• 2–3 garlic cloves, minced
• 125ml (½ cup) dry white wine
• 125ml (½ cup) thickened cream – use dairy-free if needed
• 85g (3 oz) finely grated parmesan cheese
• ½ bunch fresh thyme (leaves only)
• Salt & black pepper to taste

Substitutions:

• Vegetarian? Use finely sliced shiitake mushrooms instead of bacon.
• Dairy-free? Swap in unsweetened coconut cream and a vegan parmesan.
• Gluten-free? Use your favorite GF spaghetti.

How to Make Mushroom Skulls

What You’ll Need

• A sturdy straw (avoid paper—it’ll get soggy)
• A wooden skewer
• A small, sharp knife
• A cutting board
• And of course, 16 small oval button mushrooms

Step-by-Step Carving Guide

1. Keep mushrooms whole for carving—don’t slice them yet!
2. Use the straw to punch out two eye sockets per mushroom cap.
3. Twist the straw slightly to clean out the holes.
4. Grab your skewer and poke two small nostrils below the eyes.
5. On the stem, lightly draw vertical lines with the skewer to create “teeth”.
6. Finally, cut each mushroom in half top to bottom—you’ll have two creepy little skulls per mushroom.

Tips:

• For darker “skull” eyes, use a skewer tip to gently burnish the edges.
• Store carved skulls in an airtight container if prepping ahead.

Recipe Instructions

1. Carve all mushroom skulls as described above and set aside.
2. Boil a large pot of salted water for the pasta.
3. In a large skillet, heat 1½ tbsp butter + olive oil over medium heat. Add mushrooms cut-side down.
4. Sauté until golden and caramelized—about 3–4 minutes.
5. Flip briefly, then remove from pan and set aside.
6. In the same pan, melt remaining 1 tbsp butter, add onion, and cook until soft and translucent.
7. Toss in bacon and cook for 2–3 minutes until lightly crisp.
8. Stir in garlic, followed by white wine. Let it reduce by half.
9. Add the cream, and let simmer until slightly thickened (3–4 mins).
10. Stir in ¾ of the parmesan, saving the rest for garnish.
11. Season with salt and pepper, and toss in fresh thyme.
12. Cook squid ink spaghetti until al dente. Reserve ½ cup pasta water before draining.
13. Combine pasta with sauce, adding reserved water as needed to loosen it.
14. Gently toss in mushroom skulls just before serving.
15. Serve hot, garnished with thyme and remaining parmesan.

Tips for Success

• Make it ahead: The bacon cream sauce keeps beautifully for 24 hours. Just reheat gently with a splash of pasta water.
• Kid-friendly twist: Swap out squid ink pasta for regular spaghetti and let the skulls shine.
• Easy swaps: No bacon? Use turkey bacon, venison, shredded chicken, or shiitake mushrooms for a meatless vibe.

More Halloween Recipe Ideas

For more fright-night favorites, check out these creepy-good bites:

• Try Spooky Spaghetti & Cheesy Monster Meatballs for a meatier main dish
• Make Mummy Hotdogs – a Halloween classic for kids that’s fast and fun
• Serve up Cheesy Pizza Skulls for a frightfully fun dinner alongside your spooky pasta

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FAQ: Spooky Pasta for Halloween