Best 6 Black And Orange Halloween Pasta Recipes

HALLOWEEN SPAGHETTI MONSTER RECIPE

Steps:

• Begin preparing spaghetti pasta by following directions on the package.
• Begin preparing sauce by following directions on jar.

BLACK AND ORANGE HALLOWEEN PASTA

Steps:

• Preheat oven to 425°F with rack in middle.
• Toss squash and bell peppers with garlic, thyme, red pepper flakes, oil, and 1/2 teaspoon each of salt and pepper in a 17- by 11-inch 4-sided sheet pan. Roast, stirring once, until vegetables are just tender and browned in spots, 25 to 35 minutes.
• While vegetables finish roasting, cook linguine in a pasta pot of well-salted boiling water until al dente. Reserve 1/2 cup cooking water, then drain pasta and return to pot.
• Remove sheet pan from oven and pour reserved water over vegetables, stirring to loosen from pan. Stir in olives, then add vegetable mixture to pasta in pot and toss to combine.

HALLOWEEN PASTA

Steps:

• Bring a large pot of lightly salted water to a boil. Cook Halloween-shaped and wagon wheel-shaped pasta in the boiling water, stirring occasionally until cooked through but firm to the bite, about 12 minutes. Drain and transfer pasta to a large bowl.
• Place pumpkin in a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 20 minutes. Drain and return pumpkin to pot. Add nutmeg, allspice, cinnamon, 1 teaspoon garlic, onion, chili powder, and 3 tablespoons olive oil; stir to coat.
• Toss olives and garbanzo beans into cooked pasta. Add 1/4 cup garlic, Parmesan cheese, 1/4 cup olive oil, and oregano. Toss to coat; top with pumpkin mixture.

BLACK & ORANGE HALLOWEEN PASTA FROM SCRACTH

Steps:

• NOTE: if using a food processor for both colors of dough, follow these steps in order (i.e., make the orange dough first), since the food coloring for the black dough will change the color of the orange dough.
• Make a mound in 1/2 of the flour and create a well in the top of the mound. Add 2 eggs, 1/2 tablespoon of olive oil, tomato paste, and 1/2 teaspoon of kosher salt to the well. Knead the ingredients together until fully blended. Wrap in plastic wrap and allow to rest at room temperature for at least 30 minutes.
• NOTES: 1) a food processor is highly recommendedfor making the "black" pasta, but the next step can be done by hand; 2) this small amount of cocoa doesn't make the pasta taste like chocolate, but increasing the quantity will.
• Add remaining flour, 2 eggs, 1/2 tablespoon of olive oil, dark cocoa, and 1/2 teaspoon of kosher salt to food processor. Blend for a few seconds.
• Add 4 drops each of green, blue, and red food coloring to food processor. Blend for about a minute. Add 4 more drops of green, blue, and red food coloring and blend for another minute. Add equal portions of food coloring as desired to deepen the dark color.
• Remove dough from food processor. Dust work area with flour. Knead the ingredients together until colors are fully blended. Wrap in plastic wrap and allow to rest at room temperature for at least 30 minutes.
• Roll dough flat and form into large rectangular strips. Cut by hand or use a pasta roller.
• Add cut pasta to the boiling water in small batches and cook for 2-3 minutes each. Remove from water with strainer to keep the hot water boiling. Place in collander to drain. Continue until all the pasta is cooked.
• Blend the orange and black pasta together in a bowl and serve.

HALLOWEEN PASTA

Steps:

• Add 10-20 Drops of Green Food Coloring to the boiling water which you are cooking the pasta inches.
• If you want it more Green, add more food coloring to pasta after you drain it and stir. It will absorb the color and create some darker and lighter strands.
• Melt Butter in a small sauce pan and Add Flour, cook for 1 minute.
• Add Milk and stir/whisk until incorporated.
• Add Salt and Pepper and bring to a boil.
• Stir in Cheese.
• Add 10 Drops or Orange Food Coloring.
• Spoon Orange Cream Sauce over Green Pasta and Sprinkle with Black Sesame Seeds.

BLACK LINGUINE WITH ORANGE AND RED PEPPERS

Steps:

• In a 5-quart kettle bring 4 quarts salted water to a boil for pasta.
• In a 12-inch heavy skillet cook garlic with pepper flakes in oil over moderate heat, stirring, until garlic begins to turn golden. Add bell peppers with salt to taste and cook, stirring, until softened. Add wine and boil, stirring occasionally until almost all liquid is evaporated. Add broth or water and simmer, covered, until bell peppers are tender, about 5 minutes. Pepper mixture may be made 1 day ahead and chilled, covered. Reheat mixture in skillet before proceeding.
• In boiling water cook pasta until al dente and drain in a colander. Add pasta to pepper mixture with parsley and toss with salt and pepper to taste over moderate heat until combined well and heated through.
• Divide pasta mixture among 6 small plates and garnish with parsley.