Halloween Black and Orange Pasta

Scary costumes, gory looking food, horror movie and all that is spooky is what Halloween's usually about. But Instead of making bloody looking cupcakes or food that looks like eye that just popped out from someone's head, I am making something simply black and orange themed, inspired by Gourmet's Halloween pasta.

Black and orange pasta 2

Halloween Black and Orange Pasta

Adapted from Gourmet
Serves 2


  • 1 head of garlic
  • 2 sweet potatoes (2cm cubes)
  • 1 small onion (sliced)
  • 2 tsp paprika
  • 2 sprigs of lemon thyme
  • Extra virgin olive oil
  • half red pepper
  • half orange pepper
  • 12 medium sized prawns
  • lemon
  • 120g black spaghetti or enough for two
  • 1 chilli finely diced
  • Sea salt
  • Black pepper


  1. Preheat oven at 180C.
  2. Cut the top of the garlic off, rub with olive oil and wrap in an aluminium foil.
  3. Wrap both halfs of the peppers in an aluminium foil, separate from the garlic. Set aside
  4. Cube the sweet potatoes and slice the onions and place them in a baking dish.
  5. Pour a tablespoon of extra virgin olive oil over the potatoes and onions.
  6. Pluck the little leaves from two sprigs of thyme and sprinkle over the sweet potatoes and onions.
  7. Season with paprika, zest of half a lemon, salt and pepper.
  8. Mix with your hands to make sure the sweet potatoes and onions are coated with oil and the seasoning.
  9. Cover the baking dish with aluminium foil then place it in the oven.
  10. Place the wrapped garlic and peppers in the oven together with the baking dish and bake for 20 minutes.
  11. Once the time is up, remove the aluminium cover of the sweet potatoes and put it back into the oven for another 10 minutes.
  12. In the mean time, boil a pot of water with salt and cook the pasta until al dente then drain the water.
  13. Season the prawns with salt and pepper and heat a tablespoon of oil on a hot pan. Pan fry the prawns for about a minute on each side or until just cooked. Set prawns aside.
  14. Remove vegetables from oven. Remove the garlic from the aluminium wrap and squeeze the soft roasted garlic on to the pasta.
  15. Season pasta with salt, pepper and the finely chopped chillies. Mix until well incorporated.
  16. Plate the pasta on two clean plates then the sweet potatoes, pepper and prawns. Serve.


  • For a vegetarian version, simply omit the prawns.


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