Halloween Pasta Recipes: 15+ Spooky Ideas for Your Haunted Bash

Directions

1. Roast purple sweet potatoes until tender, then mash and combine with flour to create a soft dough. Shape each piece using a gnocchi board to form ridges, and serve with garlic butter or dark pesto.
2. Whisk pumpkin ale into melting cheese for a black bean rotini mac and cheese. For a kid-friendly twist, replace the ale with pumpkin purée and veggie broth. Present it in a skull-shaped bowl.
3. Boil squid ink spaghetti. With a paring knife, carve tiny skull faces into button mushrooms. Toss the pasta in a rich, savory sauce made with bacon and mushrooms.
4. Top meatballs with a slice of mozzarella and a sliced black olive to form monster eyes. Serve alongside spaghetti, fettuccine, or linguine with red marinara sauce on a black platter.
5. Use store-bought pumpkin pasta or tint homemade dough orange and cut with a pumpkin-shaped cutter. Toss in a creamy Alfredo sauce with a pinch of nutmeg, and serve in a pumpkin-shaped bowl.
6. Serve bolognese over black fettuccine or squid ink pasta. Enhance the sauce with a splash of bold red wine and roasted garlic, then present on a gothic ceramic platter.
7. Roll out dough and cut ovals with an egg-shaped cookie cutter. Place a ricotta and spinach filling in the center, fold the dough over, seal the edges, and use a spoon handle to create ear-like folds. Serve with marinara sauce and parmesan.
8. Toss squid ink spaghetti with olive oil and garlic, then top with sun-dried tomatoes. Use long-handled tongs to twirl each serving into a neat black nest shape.
9. Blend steamed broccoli or spinach with milk before adding to cheese sauce to achieve a neon green slime color. Garnish with edible eyes or serve with plastic spiders in black ramekins.
10. Pack rigatoni upright in a springform pan with sauce and mozzarella eyeballs. Bake until done, then slice like a cake.
11. Fill pasta pieces with a silky ricotta and parmesan mixture. Use a crimped pasta cutter to create wrapped-candy edges. Toss in garlic cream sauce or drizzle with sage butter.
12. Load rigatoni with sautéed mushrooms, fresh spinach, and a creamy pumpkin-tomato sauce. Use an immersion blender to whip the sauce silky smooth, then bake.
13. Use rotini or penne dyed orange and purple with natural veggie powders. Add mozzarella eyeballs, olives, bell peppers, and baby spinach. Mix everything in a bowl with an airtight lid.
14. Toss jumbo pasta shells in a zesty tomato basil sauce with fresh herbs and garlic. Top with dollops of whipped ricotta and sprinkle with chili flakes before serving.
15. Toss whole wheat rotini with vibrant basil pesto. Top with chopped black olives and mozzarella slices to form a Frankenstein face. For a gluten-free option, swap in lentil pasta.