Looking for a spooky Halloween dinner idea? This creamy black pasta recipe topped with carved mushroom skulls, is the perfect eerie dish for your next Halloween party. We’re using black pasta, made with squid ink, as a base for this spooky dish! The creamy truffle sauce makes this pasta taste restaurant-worthy, perfect for a Halloween-themed dinner party. The skulls on top are carved out of cremini mushrooms and will be a hit with both kids and adults! This spooktacular dish is easy to make and the delectable truffle aroma will have everyone coming back for seconds. Keep reading for a step-by-step guide to make this hauntingly delicious pasta.

Black Pasta with Mushroom Skulls Recipe Ingredients

Sometimes themed dishes look amazing, but lack flavour and are just gimmicky. Not this dish! It’s so good you’ll be making it year-round, maybe just don’t carve your mushrooms into skulls in the middle of summer. 

Here’s everything you need to make this spooky Halloween pasta:

• Squid ink pasta: Pasta made with squid ink has a striking jet-black colour! We’ve used linguine, but any type of pasta will do. If you can’t find squid ink pasta you can also use regular pasta, the result will be visually less striking but equally delicious. 
• Cremini mushrooms: Cremini (or Baby Bella mushrooms) are the same variety as portobello mushrooms but are picked when they are smaller. They have a deeper, more earthy flavour than white button mushrooms. Look for mushrooms that are not too tiny but also not too large, they are going to be transformed into skulls. 
• Shallot: Shallots have a more subtle, slightly sweeter flavour than regular onions. They pair perfectly with the truffle sauce.
• Garlic: Essential ingredient for boosting the hearty flavours of the sauce.
• Olive oil: For sautéing the mushrooms and shallots. Always go for extra virgin olive oil. 
• Cream: Full-fat cream makes the sauce rich and velvety smooth. 
• White wine: To deglaze and add a touch of acidity. Use a crisp and fruity white wine. We’ve used an Italian Pecorino white wine, which is very fruity, floral and fresh. This helps cut through the richness of the sauce.
• Parmesan Cheese: Freshly grated Parmesan adds loads of umami and cheesiness to the sauce.
• Truffle tapenade: Truffle tapenade is made from mushrooms and truffles. It infuses the sauce with a decadent truffle flavour. Depending on the strength of your tapenade use as much or as little as you like. 
• Mushroom stock cube: Add half a mushroom stock cube to enhance the umami notes.
• Fresh thyme: For a subtle herbaceous flavour that pairs beautifully with the mushrooms in this recipe
• Garlic powder: A sprinkle of garlic powder when sautéing the mushrooms will make them taste extra savoury and delicious. 
• Salt & black pepper: These are seasoning essentials to make the other flavours pop. 
• Truffle oil: A finishing touch for extra richness.
• Fresh parsley: Sprinkle on some freshly chopped parsley to brighten the flavours and to add a touch of colour. Alternatively, you could also use a sprinkle of fresh thyme. 

How to Carve Mushroom Skulls?

The mushroom skulls are the highlight of this dish! A handful of ‘skulls’ on top of a plate of black pasta turn this recipe into the ultimate spooktacular Halloween dinner. 

The carved mushroom skulls look super impressive, but are actually easy to make! All you need is a toothpick or skewer, a round piping tip or metal straw and a sharp knife.

Let’s get to work!

Step 1: Clean the mushrooms

Clean the mushrooms with a mushroom brush or paper towel. Cut off the woody end of the stem, but keep as much of the stem on as possible. 

Step 2: Cut out the eyes

Each mushroom will give you two skulls, so take a moment to identify the two best sides of the mushroom. Don’t cut it in half yet! Use a sturdy tool like a round metal piping tip or metal straw to carefully cut out two circular indents for the eye sockets. Don’t go too deep or the mushroom will break! Save the mushroom bits that you remove for the sauce. 

Step 3: Add a nose

Use a tiny piping tip or skewer to make two small indents for the nose. Scratch out two small slits to create the desired effect. 

Step 4: Now add some teeth

Use the tip of a skewer or toothpick to create teeth. Scratch vertical lines on the stem to give the illusion of teeth. I like to start with one line in the middle and then a couple on each side. You can make them as big or small as you like, it doesn’t have to be perfect. 

Step 5: Turn around and repeat

Turn your mushroom around and repeat steps 2 to 4 on the opposite side to create another skull face. Each mushroom will turn into two skulls. 

Step 6: Cut the mushroom in half

Once the mushroom has two skull faces on opposite sides we cut it in half. (Don’t cut them first, they are more prone to breaking when you cut them first and then carve). Use a sharp knife to carefully cut the mushroom through the middle so you end up with 2 skulls. Put them to the side and repeat the process. 

Tip to speed up the carving process: 

Carving one mushroom at a time is more time-consuming than repeating each step for all the mushrooms. The fastest way to do it is to clean all your mushrooms first, then cut all the stems, carve all the eyes, then carve all the nostrils, followed by all the teeth and finally cut all the mushrooms in half. Once you get the hang of it, it should only take about 10 minutes to carve all the shrooms into skulls.

Don’t forget to save the small pieces removed from the eyes - we’ll add them to the pasta sauce later on. No wastage and extra flavour!

How to make Spooky Black Pasta with Creamy Truffle Sauce?

This dish comes together in just a few steps. Here's how you can make it:

Step 1: Carve the Mushroom Skulls

To give your dish a spooky Halloween vibe, start by carving the cremini mushrooms into skulls. Use the detailed steps and photos from the previous paragraph to guide you through the process. 

Step 2: Sauté the Mushroom Skulls

Use a large pan to sauté your mushrooms. It must be big enough to make the sauce and pasta in later on. I love using a large cast iron braiser to make most of my pasta sauces, it retains heat and distributes it evenly all over the surface of the pan. 

Heat the pan over medium heat and add a generous amount of olive oil. Add the carved mushroom skulls, cut side down, to the pan. Season with salt and pepper. Turn the skulls around when the underside has turned golden. Sprinkle on some garlic powder to add extra savoury flavour, and sauté on the other side until the mushrooms are cooked through. 

Transfer the mushroom skulls to an oven-safe dish and keep warm in the oven at around 70-100℃ (170-200 ℉). 

Step 3: Sauté Shallots and Garlic

Add an extra drizzle of olive oil to the same pan to cook the finely diced shallots over medium heat until translucent. Add garlic and the leftover mushroom bits from carving. Cook for a few minutes, then add thyme, pepper, and half a mushroom stock cube.

We’re not adding extra salt at this point. There’s plenty of salt in the stock cube and we’re also adding parmesan cheese later on. Salt can always be added at the end of the recipe in case you find it too bland. 

Step 4: Cook the Pasta

Bring a large pot of water with a generous sprinkle of salt to the boil. Cook the black linguine until just shy of al dente, about 7 to 8 minutes. Taste a strand of pasta to check for doneness. Continue with Step 5 (making the sauce) while the pasta is cooking. If the pasta is ready before the sauce is done, simply drain the pasta (reserve some of the pasta water), and set aside until the sauce is ready.   

Step 5: Make the Truffle Sauce

Deglaze the pan with half a cup of white wine. Let it reduce, then pour in the cream. Simmer until the sauce thickens slightly. Stir in freshly grated Parmesan cheese and allow it to melt. Lower the heat and mix in the truffle tapenade for a luxuriously rich flavour.

I’ve used the entire jar (80 grams) of truffle tapenade in this recipe, but keep in mind that not all tapenades are created equal. This supermarket jar was not that potent, I’ve used artisanal truffle tapenades that were very strong and just a tablespoon was enough. Taste as you go and add extra if you want a stronger flavour. 

Another good thing to keep in mind is that heat will diminish the truffle flavour. That’s why we’ve lowered the heat for this final step. We want to keep the pan and sauce warm, but not cooking. 

If your sauce is too thick at this point you can always add a splash of pasta water. I like to keep some pasta water reserved, just in case I need it.  

Step 6: Combine with Pasta

Add the cooked pasta to the pan with the truffle sauce. Toss the pasta around to coat it evenly in the creamy sauce.

Step 7: Plate and Finish

Plate the creamy black pasta and arrange the mushroom skulls on top. Garnish with finely chopped parsley and drizzle with truffle oil for that extra touch of luxury.

How to Serve Black Truffle Pasta with Mushroom Skulls?

Serve this spooky pasta as the main course at your next Halloween dinner party. It pairs perfectly with a crisp or full-bodied white wine, like a Pecorino or Sauvignon Blanc, to balance out the richness of the creamy truffle sauce. 

This recipe makes enough for two large main dishes. Alternatively, you can divide it into four portions and combine it with a starter and dessert to create a three-course meal. 

Serve this delicious Halloween-Themed Cheese Board as an appetizer at your next Halloween party! It's easy to put together and perfect to feed a crowd of hungry ghouls and goblins.

Black Truffle Pasta with Mushroom Skulls Tips & Alternatives

Pasta Perfection: Don’t overcook your pasta! Make sure you’ve cooked it just shy of al dente. We’ll be finishing off the dish in the saucepan, where the pasta will continue to cook for an extra minute or two. As for type of pasta, go for a long pasta shape like fettuccine, tagliatelle or linguine, these all work really well with the creamy sauce. 

Truffle Extravaganza: For an even more intense truffle flavour, use a little extra truffle tapenade or drizzle more truffle oil before serving. If you want to be extra fancy you can also add fresh truffle shavings on top!

Mushroom Medley: Instead of only adding the skull shaped cremini mushrooms on top go for a variety of mushrooms. Add a mix of oyster mushrooms, shiitakes and porcini to intensify the earthiness. All mushrooms go really well with the truffle theme of this dish. 

Wine Pairing: Go for a fresh, fruity wine that cuts through the rich creamy flavour of the sauce. We like to pair dishes with a wine from the same country, so in this case we’ve used an Italian Pecorino, but a Pinot Grigio would also work perfectly. You could also go for a Sauvignon Blanc, or even a Chardonnay. Go for a white wine you know and love, use a little bit for cooking, and serve the rest with dinner. 

Salt Balance: Be careful with adding salt. We’re adding half a mushroom stock cube, truffle tapenade and parmesan cheese; all three of these ingredients are salty. Remember, you can always add more salt at the end, but you can’t take it out once it is in. 

Make Ahead: You can carve the mushroom skulls ahead of time and store them in the fridge for up to a day before cooking.

Leftovers: Pasta is a dish that tastes best right after making it. However, if you have any leftovers you want to store make sure to keep them in an airtight container in the refrigerator for up to 4 days. 

Looking for More Halloween Recipes?

• Mummy Hotdogs - These quick & easy snacks are the perfect spooky treat for your Halloween party spread!
• Halloween Charcuterie Board - Make this spooky cheeseboard for your next Halloween party! 
• Pumpkin Deviled Eggs - The cutest Halloween snack with a smoky twist.

Here are some more autumn-inspired dishes for you!

• Easy Homemade Pumpkin Puree - Make this quick and easy pumpkin puree from scratch for all your seasonal fall dishes!
• The Best Homemade Pumpkin Spice Latte - This cosy and comforting Pumpkin Spice Latte is made with real pumpkin puree, sweet maple syrup and warming spices!
• Healthy Apple Pie Oatmeal with Maple Syrup and Pecans - Start your day off right with this healthy and delicious bowl of oats with maple syrup, baked apples and pecans.
• Roasted Maple Butternut Squash Salad - This flavourful salad with sweet zingy mandarin orange dressing has all the fall flavours.‍
• Golden Glow Ginger Turmeric Pumpkin Soup - This vibrant soup with warming ginger and turmeric, sweet roasted pumpkin and creamy coconut is loaded with health-boosting ingredients. It’s the perfect soup to boost your immune system for the colder months.