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5 from 1 vote

Monster Spaghetti with Cheese & Tomato Eyeballs

This bright green monster easy pesto pasta served with cheese and tomato edible eyeballs makes a fun and healthy Halloween meal for kids!
Prep Time15 mins
Cook Time10 mins
Total Time25 mins
Course: dinner
Cuisine: Halloween, Italian
Servings: 4 people
Author: Grace Hall


For the spinach pesto:

  • 2 cloves garlic
  • 50 g cashew nuts
  • Large handful fresh basil
  • 75 g grated parmesan cheese
  • 3 Tbsp olive oil
  • 150 ml double cream
  • 1 Tbsp lemon juice
  • pinch salt
  • 200 g spinach leaves

To serve:

  • 300 g tagliatelle pasta
  • 12 round cherry tomatoes
  • 24 mozarella pearls
  • 2 raw spinach leaves


  • Cook the pasta following packet instructions.
  • Peel the garlic cloves and place in a blender along with the cashew nuts, fresh basil, parmesan cheese, olive oil, double cream, lemon juice and salt. Blend together, then add half of the spinach leaves and blend again. Add the remaining spinach leaves and blend again until completely smooth.
  • Slice the cherry tomatoes in half and scoop out the pips with a teaspoon. Place a mozzarella pearl in each tomato half, round side up.
  • Using a tiny circle cutter or the end of a straw, cut circles from the raw spinach leaves and add one to the top of each mozzarella pearl to make eyeballs.
  • Once the pasta is cooked, drain and return to the saucepan.
  • Pour over the bright green spinach sauce and mix together until the pasta is completely coated.
  • Serve the monster spaghetti in bowls and top with the tomato and mozzarella monster eyeballs.