Halloween Pasta Recipe (No Food Colouring) (2024)

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 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, it's also the best in terms of retaining nutrients, fibre, pigment and flavour. So it's a beetroot sauce I'm using in this recipe and the results are incredible! (Hat tip to Helen at Fuss Free Flavours for demonstrating the effectiveness of this approach.)

To make my Halloween pasta, you'll gently fry cumin seeds in oil to release their warmly spiced aroma that goes so well in this dish. Next, you'll stir in finely grated beetroot and plenty of mince garlic and sweat until soft. Add cooked pasta with a little of the starchy water and watch your linguine turn blood red as you toss it through.

Once you plate up, you'll pop on a few walnut halves to resemble little brains, and a few mozzarella pears decorated with black olives so that your pasta is staring right back at you! It's so much fun and really delicious with the earthy beetroot, warming cumin and garlic, cool mozzarella, salty olives and crunchy, creamy walnuts.

Below is my detailed step-by-step Halloween pasta recipe, with photos at every stage so you can be sure to get a fantastically tasty, spooky dish, every time.

Instructions

Arrange the mozzarella pearls on a plate.

Top each with an olive half to create eyeballs. Cover and set aside.

Meanwhile, put the pasta in a medium pan with plenty of boiling, salted water. Cook for about 10 minutes until al dente.

Warm the oil in a nonstick frying pan over a low-medium heat.

Add the cumin seeds and a pinch of salt and pepper.

Fry for about a minute until the aroma is released.

Add the beetroot and garlic.

Sweat for 5 minutes.

When the beetroot looks soft, add splash of pasta water and stir through. Allow to continue to cook until your pasta is ready.

Drain the pasta, reserving another cup of the 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.

Season, if needed, then serve to plates.

Top with the mozzarella eyes you made earlier and your walnut “brains”.

Pointers, tricks and troubleshooting tips for the perfect Halloween pasta

Is this Halloween pasta easy to make?

Yes, this Halloween pasta is very easy to make! It’s a great recipe to get little ghosts and ghouls to help with too.

The vibrant red pasta is really easy to achieve. You’ll simply grate beetroot and fry with some cumin and garlic for flavour before tossing through pasta and serving with little balls of mozzarella, black olives and a scattering of walnuts. Easy peasy!

Will I need any special equipment to make Halloween pasta?

You won’t need any special equipment to make the Halloween pasta, just common kitchen kit such as a peeler, grater and knife, a saucepan and frying pan, measuring spoons and weighing scales and a board and colander.

You might like to wear some kitchen gloves while peeling and grating the beetroot if you want to avoid staining your hands.

There is a full list of suggested equipment on the recipe card below.

Is there food colouring in this Halloween pasta recipe?

No! There is no store bought food colouring in this recipe. Instead, the bright red colour comes from the beetroot in the dish.

The beetroot juices are released into the sauce during cooking and then easily coat the pasta once it’s tossed through.

Since beetroot is a natural food colouring with a mild earthy taste, it’s perfect for sweet and savoury cooking.

Where can I buy fresh beetroot?

You can buy fresh beetroot in most supermarkets and farm shops/greengrocers. It is readily available in most shops, and quite easy to find. You will generally find it in the fruit and vegetable section.

If you can’t find beetroot amongst the fresh produce, you could try using pickled beetroot instead although this will make the dish taste different. Give the beetroot a good rinse before grating to reduce the amount of vinegar going into the dish.

How can I tell if a beetroot has gone off?

Fresh beetroot, like most vegetables, will eventually start to soften, rot or go mouldy once picked.

A beetroot should have an earthy smell to it, but not musty, so if it smells sort of like damp mildew, it’s best discarded.

Your beetroot should feel firm before peeling. If they feel just a little soft but look fine when peeled, they’re ok to use, but if they’re shrunken or mushy, they have gone bad. Likewise, discard any beetroot with signs of mould or decay.

The best way to store beetroot is in the fridge, where they should keep fresh for up to two weeks. If stored in a cool cupboard, they will start to soften sooner and should be used within 5-7 days.

How can I prepare beetroot without staining my hands?

The easiest way to prepare beetroot without staining your hands is to wear gloves! Try to avoid disposable ones as they’re quite wasteful.

If you don’t have gloves, or find them hard to work in, then you could try running cold water over your beetroot whilst you peel it. The water will help wash the surface juices away before they can stain your hands.

When it comes to grating, you don’t want to use running water as this will wash the juice (and probably a good deal of the beetroot itself!) down the drain. You can try holding the beetroot with a cloth or glove as you grate it, just be sure you have a firm grip to avoid slips and grated knuckles!

If you do get stained hands while preparing your beetroot, you can rinse most of it off with soap and water. For stubborn stains, lemon juice and warm water may help, or you could try adding a pinch of sugar to some soap to act as a gentle exfoliator to help lift the stains.

Is this Halloween pasta suitable for vegetarians?

There is no meat, fish or poultry in this dish, so it can be made vegetarian as long as you carefully check all the ingredient labels.

Mozzarella cheese traditionally contains animal rennet, which is not suitable for vegetarians. However, in the UK most store bought mozzarella is made with vegetable rennet, so you should be able to source what you need quite easily.

Always double check all of your ingredients labels to make sure to check that they are suitable for vegetarians. Don't forget to also check anything extra you intend to serve the recipe with.

Is this Halloween pasta suitable for vegans?

If followed exactly, this Hallloween pasta is not vegan as it contains mozzarella, which is made from dairy cow’s milk and sometimes animal rennet.

However, you may be able to purchase a vegan mozzarella substitute. These usually come in block form or grated, so you’ll need to improvise how you achieve the eyeball effect, depending on which product you get.

Double check all of your ingredients labels to make sure to check that they are suitable for vegans. Don't forget to also check anything extra you intend to serve the recipe with.

Is this Halloween pasta gluten-free?

The dried linguine pasta used is made with wheat, so the recipe is not gluten-free.

However, the pasta is the only ingredient that naturally contains gluten, so you can substitute it for gluten-free spaghetti, tagliatelle, noodles or linguine to enjoy this recipe. If you can’t get or don’t like gluten free pasta, you could try using courgetti but it may not hold the colour as well.

Double check all of your ingredients labels to make they are gluten-free. Don't forget to also check anything extra you intend to serve the recipe with.

Is this Halloween pasta keto-friendly?

No, this recipe isn’t keto friendly. Keto lifestyles usually call for avoiding foods that are high in carbohydrates, such as pasta. In addition, beetroots are a starchy vegetable, similar to potatoes, so would also be unsuitable for a keto diet.

Is this Halloween pasta healthy?

This Halloween pasta offers a good range of vitamins, oils and minerals from the pasta, beetroot, and nuts. Beetroot is rich in vitamin C, vitamin A and potassium, so this recipe can certainly be enjoyed as part of a healthy, balanced diet and lifestyle.

Is this Halloween pasta safe to eat while pregnant?

As long as the mozzarella has been pasteurised (most store bought versions are, but always check the label), then this Halloween should be safe to eat whilst pregnant. The NHS has a great explanation of why pregnant people should avoid unpasteurised dairy products.

Make sure all the ingredients are in good condition and this meal is prepared safely and hygienically.

A Mummy Too does not offer medical advice. Please seek help from a medical professional if you need further information or have any concerns.

Is it Halloween pasta for babies and toddlers?

This is a great, fun and exciting meal that is easy to make suitable for babies and toddlers with a few considerations.

First, ensure that you do not add any salt when cooking for young children. The NHS explains why you should leave out the salt.

Halloween pasta is great for baby-led weaning with different textures and flavours to explore. It’s a fun recipe to encourage children to try new and different foods.

Always give food at an appropriate size and shape for your baby or child. Cut small, round foods, like grapes and cherry tomatoes, into small pieces. This includes the mozzarella and olives in this recipe.

Always keep babies supported upright while eating and supervise your baby when they’re eating in case they start to choke.

A Mummy Too does not give medical advice. If you have any questions or concerns please speak to a health professional.

The NHS has some fantastic resources on their website on what to feed babies and young children.

What goes well with Halloween pasta?

This pasta recipe is great on its own but it would be complemented beautifully by a simple salad, some steamed greens, or some scarily cute bread snakes.

Can I make this recipe without walnuts?

The walnuts add a creamy crunch and, of course, a brain effect to your pasta, but they’re not essential so it’s fine to leave them out.

Pine nuts would be a tasty alternative. Or if you want to keep a spooky feel, you could carve skull features into closed cap mushrooms and fry in a little butter and garlic before using to top the pasta.

I haven’t got mozzarella pearls, can I use a different cheese?

The mozzarella pearls make it quick and easy to achieve an eyeball effect with the olives, but you can of course use a different cheese.

Dollops of ricotta or mascarpone topped with olives could work. Or if you don’t care about creating eyes, you could just serve your pasta with some grated cheddar or parmesan shavings.

Can I add extra cheese to this recipe?

You could sprinkle a little finely grated parmesan into to the sauce, if you like, and you can add as much cheese on top as you wish, just be aware you might overwhelm the delicate beetroot flavours.

Remember that changing the recipe will affect the nutritional content, which is estimated in the recipe card below.

Can I add extra vegetables to this recipe?

This recipe is versatile, so can certainly add vegetables to introduce more flavour and texture, or make the recipe stretch to further portions.

Be aware, of course, that what you add may affect the final spooky look of the dish, although the red pasta alone does a lot of the work!

Great vegetables to add in at the same time as the beetroot could include grated courgettes and carrots, thinly sliced peppers or halved cherry tomatoes.

Alternatively, you could roast some tenderstem broccoli to serve alongside the main dish. Pop them onto a baking tray, drizzle lightly with olive oil and bake in the oven at 180C fan for about 10 minutes.

Can I use a different type of pasta?

To achieve the spooky effect, lengths of pasta work best, but it doesn’t need to be linguine; spaghetti, pappardelle or fettuccine would all work well.

Alternatively, macaroni or cavatappi (the corkscrew macaroni shape) could look like a bowl of something spooky.

Always check the advice on the pasta pack to ensure you’re cooking for the correct amount of time. Some pastas will hold the sauce better than others.

How should I store Halloween pasta?

If you have any leftover beetroot pasta after serving, you should allow it to fully cool, then transfer to a sealed container and place in the fridge.

Don’t store with the olive, cheese and nut toppings and don’t allow it to sit out for more than 2 hours maximum after cooking.

Any mozzarella balls that are not being served onto pasta can be placed in fresh container with some fresh water, sealed and stored in the fridge.

Unused olives can be left in their jar of brine and stored in the fridge, while unused walnuts are fine sealed in their packed and stored in a cool place.

How long does Halloween pasta keep?

If stored correctly in a sealed container in the fridge, the beetroot pasta will keep for up to 3 days.

Can I leave Halloween pasta out on the counter?

No. Once the pasta has cooled down, it must go into a sealed container in the fridge to store. Leaving it out on the counter can make it more susceptible to food borne bacteria.

Can I make Halloween pasta ahead?

I wouldn't recommend making this recipe in its entirety ahead of serving as it’s quick to make and best enjoyed fresh.

However, you could peel and grate the beetroot the day before and store in a sealed container in the fridge ready to cook with, if you like.

Can I keep Halloween pasta in the refrigerator?

Yes, you must store the beetroot pasta in the fridge, in a sealed container without the olive, cheese and nut toppings.

Ensure that the pasta is completely cooled before storing. If it is not fully cold, then you can bring a higher risk of bacteria breeding on the pasta and may also increase the overall temperature in the fridge, causing other food items to spoil more quickly.

Can I freeze Halloween pasta?

This dish is best enjoyed immediately after making, but you can freeze the beetroot pasta element (not the olive, cheese and nut toppings) if you wish. It will seem softer after freezing and reheating, though.

Just like with storing in the fridge, you must allow your pasta to cool to room temp before storing and then get into storage as quickly as possible but certainly within 2 hours of cooking.

Once cool, place your pasta in a sealed container. It’s a good idea to portion out what you are going to want to take back out of the freezer, as you won’t be able to break it apart once frozen.

Frozen beetroot pasta should keep in the freezer for up to three months.

What is the best way to defrost Halloween pasta?

The best way to defrost this beetroot pasta is to take it out of the freezer the night before and place it in the fridge to defrost overnight. Once defrosted, you can reheat gently in a pan with a splash of water, stirring until piping hot all the way through.

If you’re in a hurry, you can try microwaving from frozen with the microwave safe container open just a crack. Cook for 1m30s, then heat in 30 second bursts, stirring once possible, until piping hot all the way through. However, you may well find the texture isn’t as good and may be chewy.

What is the best way to reheat Halloween pasta?

The best way to reheat chilled Halloween pasta (minus the cheese, olive and nut toppings) is to place it in a saucepan over a low heat with a splash of water and stir gently until piping hot all the way through.

Alternatively, you can reheat it in the microwave. Place the pasta in a wide, shallow bowl to allow the heat to reach the whole portion more evenly. Cover loosely and cook it for 1 minute, then stir and continue to cook in 30 second bursts until piping hot all the way through.

I generally prefer the hob method because microwaved pasta can go hard and have a chewy texture if it is overcooked.

Can I make Halloween pasta in a different quantity?

You can make Halloween pasta for as many or as few people as required.

On the recipe card below, you will see the number of servings. If you click on or hover over that, it will bring up a slider allowing you to adjust the amount accordingly.

All the ingredient quantities will update automatically for you so that everything is in the right ratios.

If you’re cooking lots of pasta, make sure you make the sauce in a frying pan big enough to accommodate the pasta at the end.

How can I make sure my Halloween pasta is perfectly cooked?

A common error when making pasta is to overcrowd the pan. You should use your biggest pot and have the water up to a rolling boil (lots of movement on the surface) before you add the pasta.

Unless you are serving the pasta to small children or those who need to avoid salt, you should also generously salt your water to bring flavour to your pasta. You might hear Italians say that the water should taste ‘as salt as the sea’. I don’t tend to go quite that far, but you certainly should add a generous pinch.

The other mistake people make when preparing pasta is overcooking it. Pasta shouldn’t be soft all the way through. It should yield, but there should still be a little texture and bite - that’s what al dente means!

I always check my pasta 2 minutes earlier than recommended on the packet. So, if your pasta packet recommends cooking for 10 minutes, check it after 8. Take a piece of pasta from the water, ensure it’s cool enough to taste and then bite. If it’s chalky or crunchy, it needs a little longer, but if there’s no chalkiness it’s ready.

Some people also like to check pasta by hand. If you hold a piece in your fingers and squash it, it should break apart slightly with a little resistance. If it squashes to mush, it’s overcooked!

Overcooked pasta is still edible, but it’s not nearly as pleasant to eat.

For the sauce, make sure you only fry the cumin gently, just enough to release the aroma from the seeds. Burnt cumin doesn’t taste very nice! Once you’ve added the beetroot and garlic, you should continue to cook gently. If you have your heat too high, the beetroot will dry out and the garlic may burn.

Be sure to add pasta water at the directed times to keep the sauce at the perfect consistency to lightly cook the pasta.

Why did my Halloween pasta turn out dry / chalky?

If your pasta is chalky, it probably wasn't boiled for long enough.

Always check the packet instructions. I tend to check my pasta 2 minutes before the recommended cooking time and drain it once the pasta is tender but not chalky (undercooked) or mushy (overcooked).

If your sauce seems dry, you might have had the heat too high. Add more of the reserved pasta water to loosen it up. You can also try a glug of olive oil if you’re out of that lovely starchy water.

Why did my Halloween pasta turn out soft / waterlogged?

If your pasta is squidgy and waterlogged, it probably boiled for too long. Overcooked pasta is still edible, but it’s not nearly as pleasant to eat.

Always check the packet instructions. I tend to check my pasta 2 minutes before the recommended cooking time and drain it once the pasta is tender but not chalky (undercooked) or mushy (overcooked).

Once the pasta is cooked, it is important to drain it right away. Don’t leave it in the water, even off the heat, as it will continue to absorb water.

Why didn’t my pasta turn red?

Did you remember to cook your beetroot down so that it looks like the images in the step-by-step instructions? This process releases lots of juice, that will easily turn the pasta red.

Alternatively, did you overcook the beetroot at too high a temperature, so that it dried out? If so, you can try adding some more of the reserved pasta water to loosen the sauce back up.

Did you toss your pasta in olive oil before adding to the sauce? Some people do this to stop the pasta sticking together, but this creates a greasy barrier that stops the sauce from sticking, so it is not recommended.

Perhaps you used more pasta than recommended? The amount of sauce is specifically designed for the recommended amount of pasta, so using more might mean there isn’t enough sauce to sufficiently coat the pasta.

And finally, some brands of pasta are better for getting sauce to stick than others. That said, I just used cheap own-brand supermarket linguine in this recipe, and it worked really well.

How can I add/change the flavours in Halloween pasta?

This is a super versatile dish so you can change the flavours in all sorts of ways.

First up, the cumin seeds we use at the start of the recipe could be swapped for another beetroot-friendly herb or spice such as paprika, thyme or coriander. A pinch of turmeric would be lovely to add a peppery edge but go easy as the flavour is strong and the yellow pigment could give your final dish an orange hue.

You could add extra vegetables to your heart’s content. Grated carrot or courgette could work well going in with the beetroot, just factor in that they may dilute the red hue.

You could change the toppings as much as you like too, of course. Any nuts and seeds will work and the dish will still have a spooky edge, thanks to the bright red pasta.

What is the origin of Halloween and why do we celebrate it?

Halloween (also known as “Hallowe'en” or “All Hallows Eve”) dates back centuries to the Celtic festival of Samhain. This was celebrated in early medieval Ireland and marked the beginning of the winter period, when the herds returned from pasture.

During this time, the souls of those who had died during the year were believed to journey to the otherworld. People started setting bonfires to frighten away evil spirits, wearing masks and other disguises to avoid being recognised by ghosts.

It gradually evolved, being adapted by Christian traditions to mark All Saints’ Day with the day before being All Hallows Eve. This eventually became the Halloween we know today.

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