Description
A whimsical pasta dish featuring vibrant beetroot and creamy mozzarella eyes, perfect for Halloween gatherings.
Ingredients
Scale
- 400g fresh pasta (tagliatelle or fettuccine)
- 2 medium-sized beetroots, cooked and pureed
- 200g mozzarella balls (cilegio)
- 2 cloves garlic, minced
- Fresh herbs (basil or parsley)
- Salt and pepper to taste
- 50ml extra virgin olive oil
- A pinch of red pepper flakes (optional)
Instructions
- Boil or roast the beetroots until fork-tender, cool, peel, and puree until smooth.
- Bring a large pot of salted water to a boil, add pasta, and cook until al dente. Reserve a cup of pasta water, then drain.
- In a skillet, heat olive oil over medium heat, add garlic and sauté for 1–2 minutes until fragrant.
- Add beetroot puree to the skillet, stir until well combined, and adjust consistency with reserved pasta water. Season with salt, pepper, and red pepper flakes if desired.
- Toss the drained pasta with the beetroot sauce until well coated.
- Form small rounds from mozzarella balls and attach pieces of black olives to create ‘eyes’ for decoration.
- Plate the pasta, garnish with mozzarella eyes and sprinkle with fresh herbs. Serve warm.
Notes
Serve with a side salad and a glass of crisp white wine. Store leftovers in the refrigerator for up to three days.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 7g
- Sodium: 300mg
- Fat: 18g
- Saturated Fat: 7g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 4g
- Protein: 15g
- Cholesterol: 25mg
Keywords: Halloween, pasta, beetroot, mozzarella, spooky, family recipe