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Spooky Black Bean Pasta with Mushroom Skulls

Marisa Marques
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!
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Course Main Course
Cuisine Italian
Servings 2 people
Calories 530 kcal

Equipment

  • 1 Iron cast pan
  • 1 saucepan
  • 1 straw
  • 1 Knife
  • 1 Oven tray

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

Toppings/Garnish:

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

Instructions
 

  • Make Broth
    Hydrate the dried mushrooms in boiling water and set aside for 15–20 minutes while you prepare the fresh mushrooms and aromatics.
  • 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.  
  • 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.
  • 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.
  • 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.
  • 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.
  • Adjust the Flavours
    Return the cooked mushroom skulls to the sauce. Taste and adjust the seasoning with extra nutritional yeast or pepper if needed.
  • Add the Pasta
    Add the cooked black bean spaghetti to the sauce and toss until evenly coated and glossy.
  • 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.

Notes

  • Choose your mushrooms wisely - 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 sautĂŠed.
  • 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!).
Keyword Halloween, Miso, Mushrooms, Spaghetti, Thyme