Autumn mushroom pasta recipe has foodies raving: ‘If fall was a pasta - this would be it'

People are sharing their favorite pasta recipes, perfect warming dinners for autumn. This includes a pumpkin pasta recipe which can be made in 10 minutes and Mary Berry’s ‘wonderful’ bolognese pasta bake. 

You can make the perfect fall pasta recipe in just 30 minutes, chef Bora Chow says. “If fall were a pasta dish - this would be it for me,” she says in a TikTok video. “This pasta dish is filled with umami flavors from the miso and the variety of mushrooms. It’s a cozy bowl of pasta that will get you in the mood for fall.”

Chow says the women in her family taught her that cooking is a love language. Now she writes a blog and makes video content sharing her recipes under the moniker, Chasing Cravings.

“Like my umma, I now find myself chasing cravings with my daughter,” she says. “The recipes you see here are a collection of my family’s cravings which are inspired by our favorite places, experiences and childhood memories.”

READ MORE: 'The perfect fall' pumpkin alla vodka recipe to make this season

Autumn mushroom pasta

Ingredients

• 1 lb dried bucatini

• 1.5 lb shitake, maitake, chanterelle, and/or oyster mushrooms chopped or pulled apart into bite size pieces

• 1/4 cup yellow miso paste

• 2 tbsp minced garlic

• 1/2 cup unsalted butter

• 2 cups pasta water

• 1/2 cup pecorino romano grated

• 1/2 cup parmesan grated

• 1 cup heavy cream

• 1 scallion finely chopped

• 4 tsp olive oil

• Salt and cracked black pepper, to taste

Instructions

Cook the mushrooms

1. Set a large skillet or wok over medium-high heat.

2. Add the mushrooms to the hot skillet without oil and sauté the mushrooms for about 5 minutes until they develop brown charring. Chow says to make sure not to overcrowd the pan to prevent the mushrooms from steaming. Depending on the size of your skillet, she says you may have to cook the mushrooms in batches/

3. When the mushrooms looks about done, add about 1-2 tsp of olive oil to the mushrooms and season them with salt and black pepper. Sauté the mushrooms for one last minute, and then transfer them to a bowl.

Cook the pasta

1. Bring a large pot of water to boil. Generously season the water with kosher salt, and then cook the pasta al dente.

2. Make sure to reserve two cups of pasta water and set aside.

Make the miso mushroom sauce 

1. While the pasta water is still hot, add the miso to a cup of pasta water, and whisk until all the miso paste has dissolved.

2. Set a large skillet over medium heat and add the butter. Once the butter has melted, add the minced garlic and sauté for about 30 seconds. Then add in the sautéed mushrooms, miso-pasta water and heavy cream. Bring the sauce to a gentle boil, and then reduce the heat to low. Simmer the sauce for about 2 minutes until it thickens.

3. Turn off the heat, and add the grated pecorino. Stir until the pecorino is melted into the sauce.

4. Add the cooked bucatini to the sauce, and stir until the pasta is well coated. She advises that the sauce may thicken further once you add the bucatini. If so, add additional pasta water to thin out the sauce.

5. Plate the pasta and garnish with grated parmesan and scallions. Serve immediately and enjoy!