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