Want a deliciously spooky Halloween pasta recipe? This linguine is coated in a delicious beetroot, cumin and garlic sauce, which dyes the pasta bright red, then dressed with walnut "brains" and mozzarella-olive eyeballs.
In researching and testing different methods to dye the pasta naturally red, beetroot was the obvious choice. From there, there are three options:
1. Make the pasta dough from scratch, introducing beetroot with the eggs so that the dough is dyed.
2. Boil the beetroot with the pasta in order to release its pigment into the water to be absorbed by the spaghetti, or
3. Make a sauce by sweating grated beetroot to release the pigment and flavour, which can then be folded through the spaghetti.
Making a beetroot sauce (option 3!) was the clear winner as not only is it the least messy, but it is also the best in terms of retaining nutrients, fibre, pigment and flavour. So, it is a beetroot sauce we will use in this recipe and the results are incredible!
- 125g mozzarella pearls
- 50g black olives
- 2 tbsp olive oil
- ½ tsp cumin seeds
- Pinch salt and pepper
- 300g dried linguine spaghetti or tagliatelle
- 300g beetroot
- 2 cloves garlic
- 60g walnut halves
- 5 min
- 20 min
1. Arrange the mozzarella pearls on a plate. Top each with an olive cut in half to create eyeballs. Cover and set aside.
2. Meanwhile, put the pasta in a medium pan with plenty of boiling, salted water. Cook for about 10 minutes until al dente.
3. Warm the oil in a non stick frying pan over low-medium heat.
4. Add the cumin seeds and a pinch of salt and pepper. Fry for about a minute until the aroma is released.
5. Add the peeled and finely grated beetroot and minced garlic. Sweat for 5 minutes. When the beetroot looks soft, add a splash of pasta water and stir through. Allow continuing to cook until your pasta is ready.
6. Drain the pasta, reserving another cup of pasta water. Add the pasta to the pan with the beetroot. Stir through. If it seems dry, add a splash of the reserved pasta water.
7. Season, if needed, then serve to plates.
8. Top with the mozzarella eyes you made earlier and your walnut “brains”.
If stored correctly in a sealed container in the fridge, the beetroot pasta will keep for up to 3 days.