This rich and creamy Florentine mushroom pasta recipe was inspired by one of our favorite Italian chefs, Fabio Picchi of Ristorante Cibreo in Florence. After over a month of traveling through Switzerland and France, we were craving simple, rustic Italian food. This creamy Florentine mushroom pasta hit the spot.
The combination of earthy mushrooms and salty Parmesan cheese is comforting on a chilly night. Chef Picchi suggests to make this in the summer with Porcini mushrooms, but you could make it with different kinds of mushrooms anytime of the year. We used a mixture of Cremini, Shiitake, and Portabella mushrooms.
For a super smooth puree, we recommend using a Vitamix blender. The recipe makes several cups of silky mushroom sauce, so you can save extra for another creamy Florentine mushroom pasta night or add half and half to the mushroom purée for a decadent cream of mushroom soup!
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