Spooky Black Bean Pasta with Mushroom Skulls

Name: Spooky Black Bean Pasta with Mushroom Skulls
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Ingredients: 100-150 gr Black bean spaghetti; 2-5 gr Dried mushrooms; 100-150 ml Boiling water; 200 gr Fresh white mushrooms; 3 Fat cloves Garlic; 2 Tbsp Thyme leaves; 1 Tbsp Miso paste; 2 Tbsp Nutritional Yeast; 1/2 tsp Ground black pepper; ½ cup roast pumpkin bits; ½ cup peas; 1 Tbsp fresh coriander (parsley or thyme leaves); 1 Tbsp hemp hearts

A Frightfully Delicious Miso and Thyme Spaghetti

This high-protein black bean spaghetti is as delicious as it is haunting! 🍝💀 Topped with cute mushroom skulls in a savoury miso-thyme sauce, it’s fun to make with kids and packed with plant protein and fibre. Add peas or roasted pumpkin ‘worms’ for extra colour — healthy, hearty, and totally vegan!

Prep

15 mins

Cook

15 mins

Total

30 mins

Serves

2 people

Ingredients

100 -150gr Black bean spaghetti
2-5gr Dried mushrooms
100-150 ml Boiling water
200gr Fresh white mushrooms
3 Fat cloves Garlic
2 Tbsp Thyme leaves
1 Tbsp Miso paste
2 Tbsp Nutritional Yeast
1/2 tsp Ground black pepper

Toppings/Garnish:

½ cup roast pumpkin bits
½ cup peas
1 Tbsp fresh coriander, parsley or thyme leaves
1 Tbsp hemp hearts

Instructions step by step:

Step 1 – Make Broth

Hydrate the dried mushrooms in boiling water and set aside for 15–20 minutes while you prepare the fresh mushrooms and aromatics.

Step 2 – Prep Mushrooms & Aromatics

Slice the mushrooms in half. Use a straw to poke two small holes for the eyes, then pinch a little “nose” using a toothpick or skewer. Carve a few light vertical grooves down the stalk to resemble bones.
Strip the thyme leaves from the stalks and crush or grate the garlic cloves.

Step 3 – Roast the Pumpkin “Worms”

Cut the pumpkin or squash into thin, worm-like strips. Toss with a few drops of olive oil and a pinch of black pepper, then bake for 12–15 minutes at 170°C (fan oven preheated) until golden and tender.

Step 4 – Cook the Mushroom Skulls

Heat a cast-iron or shallow pan over medium-high heat. Add a small drizzle of neutral oil if needed, and cook the mushrooms cut side down until golden brown and lightly crisp. Remove and set aside.

Step 5 – Cook the Aromatics

In the same pan (no need to wash it), add the garlic and thyme leaves. Sauté for 1–2 minutes until fragrant.
Meanwhile, slice the rehydrated dried mushrooms and start cooking the black bean spaghetti according to the packet instructions.

Step 6 – Make Sauce

Deglaze the pan with a splash of mushroom broth. Stir in the miso paste, black pepper, chopped dried mushrooms, nutritional yeast, and more broth as needed. Let it simmer gently for 2–5 minutes to thicken slightly.

Step 7 – Adjust the Flavours

Return the cooked mushroom skulls to the sauce. Taste and adjust the seasoning with extra nutritional yeast or pepper if needed.

Step 8 – Add the Pasta

Add the cooked black bean spaghetti to the sauce and toss until evenly coated and glossy.

Step 9 – Serve

Divide the pasta between plates and top with the mushroom skulls, roasted pumpkin “worms”, hemp hearts, and a sprinkle of fresh coriander or parsley. Finish with freshly cracked black pepper and serve right away.

About this Recipe

I’ve always loved Halloween — even though I didn’t grow up celebrating it! 🎃 Since moving to London over 20 years ago, it’s become one of my favourite times of the year. I love any excuse to dress up, and it holds a special place in my heart — I actually met my husband at a Halloween party!

Back in my house-sharing days in North London, my friends and I threw some pretty legendary parties. Catarina was the mastermind behind them, and Ali and I went all in — one year we even turned the garden into a spooky graveyard! 👻

This recipe is a little less gory and a lot more cute. It’s healthy, high in protein, and fun to make — especially with kids! These black bean noodles and mushroom skulls are sure to bring plenty of smiles (and clean plates) to your Halloween table.

💡Tips for the Perfect Spooky Spaghetti

Choose your mushrooms wisely – Large white or cremini mushrooms work best for shaping skulls — they’re firm, easy to carve, and hold their shape when cooked. Avoid softer mushrooms like portobellos; they can collapse when sautéed.
Use a straw for clean “eye” holes – A reusable straw or piping tip makes perfectly round eyes. If the mushroom cracks, don’t worry — it adds a little spooky charm!
Add a pop of colour – Topping the pasta with bright green peas, herbs, or roasted pumpkin “worms” makes the plate more playful and vibrant — perfect for the spooky season.
Get kids involved – Let little ones “carve” the mushroom skulls or arrange the toppings — it turns the cooking into a fun Halloween activity (and gets them excited to eat their veggies!).

About these Ingredients:

Black Bean Spaghetti – Made from just one ingredient — organic black beans — this pasta is naturally gluten-free and packed with around 45 g of protein and 19 g of fibre per 100 g. I love its deep, dramatic colour (perfect for Halloween!) and how it turns a healthy meal into something fun for little ones and picky eaters alike.

Dried Mushrooms – Use a mix, dried shiitake, or my favourite — porcini. They add a deep umami flavour, rich texture, and savoury depth to the sauce. After soaking, just chop them finely and stir into the miso and thyme mix — they blend beautifully.

White Fresh Mushrooms – White mushrooms are ideal for shaping little skulls — firm, easy to carve, and they hold their shape when cooked. They’re also rich in B vitamins, antioxidants, and fibre, making them as healthy as they are fun! antioxidants, and fibre, making them as nourishing as they are fun to cook with!

Garlic & Thyme – Garlic adds warmth and a gentle kick, while thyme brings an earthy, fragrant note — together they give the sauce depth and cosy, savoury flavour.

Miso Paste – Miso adds rich, savoury umami, bringing the sauce together while keeping it plant-based and naturally full of minerals — perfect for flavour without extra salt.

Nutritional Yeast – Adds a cheesy, savoury flavour without dairy, boosts umami, and is packed with B vitamins and protein — it also helps thicken the sauce.

Pumpkin “Worms”– These little roasted pumpkin strips add colour, texture, and natural sweetness to the dish. They’re full of fibre, vitamins, and a touch of healthy carbs — plus, they’re fun to serve as spooky Halloween “worms” that kids will love helping to prepare and eat!

Hemp Hearts – Add a subtle nutty flavour and a delicate crunch to the pasta. They’re packed with plant-based protein, healthy fats, and fibre, making your dish even more nourishing and satisfying.