'Pumpkin's brain' we came up the name 🙂 Don't those cute macaronis look like brain!
We bought a pumpkin to carve from the pumpkin patch in the orchard we went to a few days back. We carved it and all the pumpkin seeds were dried for 2 days and fried in butter. I highly encourage u to try that if u have not because unlike the oven toasted crisping this one is more flavorful,nuttier and not dry.
The tiny brains are radiatore macaroni and basic pasta marinara recipe. The most requested food by my kid and if that's not enough by her friends too. If u are going to pack for lunch just don't make it too dry because as it sits it becomes drier. I send this for her lunch occasionally in a thermos food jar. To dig into warm and flavorful pasta for lunch on a cold windy day is sooo comforting she says.
Radiatore pasta - 1 cup
Garlic -7-8 flakes
Onion -1 small chopped
Tomato paste -1 tsp
Italian seasoning - 1 tsp
Oregano powder - a pinch
Dried basil- 1 tsp
Sugar - 1/2 tsp
Salt and pepper to taste
Olive oil - 2-3 tsp
Parmesan cheese - for sprinkling
Fresh basil leaves - few
Pumpkin seeds- 2 tbsp
Butter -1 tbsp
Cook the pasta adding salt in enough water for 9-12 minutes or as per pack instruction. Reserve the cooked water- 2 tbsps or so.
Heat the butter in a pan and pumpkin seeds and fry on low heat until the seeds to crisp up and become really crunchy season with some salt. Keep it aside to cool.
Heat olive oil add garlic chopped saute for a minute then add onion saute until translucent. Grind the tomatoes adding little water to a fine paste (I donot bother to remove skin but u may if u wish)
Add the tomato paste and the fresh pureed tomatoes to the pan and continue cooking until half reduced then add the seasoning powders, salt (less) and sugar. Add the reserved pasta water and continue cooking it it has attained a thick sauce texture. Toss in the cooked pasta give it a minute or two.
Sprinkle with parmesan cheese,bail leaves and some freshly fried pumpkin seeds.
Serve warm and u will loveee it.
Allow the pasta to soak up all flavors and the next day its even better.
Other Halloween Specials:
Beet and cucumber Salad rolls
Creamy Squash Rigatoni Pasta
Hope you like it.
Here are more Halloween ideas from Food Network friends:
The Hungry Traveler: Halloween Spiderweb Brownies
Devour: 6 Halloween Movie and Food Pairings for a Spooktacular Party
Creative Culinary: The Black Goblin – Tequila, Coffee Liqueur and Cream
TasteBook: Pan de Muertos (Day of the Dead Bread)
Domesticate Me: Pumpkin Spice Rice Krispie Treat Bites
Elephants and the Coconut Trees: Pumpkin Brain Pasta Halloween Special
Napa Farmhouse 1885: Curried Pumpkin & Apple Chowder
Red or Green: Pasta with Cilantro, Jalapeno & Pinenuts
Swing Eats: Trick or Treat, Spaghetti or Squash? Both!
Feed Me Phoebe: Blood Orange White Sangria with Pomegranate
Taste with the Eyes: Pumpkin Risotto Stuffed with Burrata, Fried Sage
Healthy Eats: 5 Ways to Host a Healthier Halloween Party
Weelicious: Deviled Egg Spiders
Interesting Idea.. Looks yum! lovely color
Remya Elizabeth Anish
Lovely recipe for Halloween..... delicious meal.... 🙂
Anupa Joseph (Palaharam)
I love the way you call those tiny brains...perfect for Halloween
The only pumpkin is this are the seeds... hehe... I also cook up my pasta similarly when I am in a less elaborate mood.... 🙂
This is an interesting idea for halloween,you always come up with such healthy hallween treats... I find all colored candies,desserts and cookies for halloween which I personally don't prefer much..I still remember your cucumber rolls of last year's Halloween,nice ones 🙂