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!
If you make the mushroom pasta recipe, please be sure to leave a comment or rating. Also, don’t forget to tag us on Instagram. We love seeing your photos!
- 1 carrot, diced
- 1 celery stalk, diced
- 1 red onion, diced
- 1 lb assorted mushrooms, such as Cremini, Portabella, Shiitake, sliced
- 1 small Yukon gold potato, peeled and diced
- mint, sliced (reserve some for garnish)
- olive oil
- Parmesan cheese
- To a medium sized Dutch oven, add enough olive oil to coat the bottom of the pan. Heat the oil over medium high heat and add the red onion, carrot, and celery, stirring frequently until the vegetables are golden, almost copper.
- Set aside a handful of mushrooms for the finished pasta Add the rest of the mushrooms in handfuls, letting each addition cook down a little to make room for the next. Once you've added all of the mushrooms, add the potato and season generously with salt and pepper and a pinch of fresh mint leaves. Cover the Dutch oven and reduce the heat. Let it cook until the mushrooms are very soft and have released their liquid, stirring occasionally. Keep the Dutch oven covered as much as possible to preserve the liquid from the mushrooms.
- When the mushrooms are very soft, transfer to a blender and purée until very smooth. Season to taste with salt and pepper. If the mixture is too thick, add a little water to help it blend.
- To finish the pasta, boil tagliatelle in a large pot of salted water cooking a minute less than the package directs.
- Heat a thin layer of olive oil in a skillet or the same Dutch oven you used to cook the mushrooms.
- Add the reserved mushrooms and sauté until just soft, then add the cooked pasta, enough mushroom purée to coat the pasta, some pasta water. Cook until you like the consistency of the sauce. You can always add more puree or pasta water to adjust. Finally, add a small pat of butter, salt, pepper, and a generous amount of Parmesan to taste. Toss over heat with tongs until combined, then serve with a topping of Parmesan, mint, salt, and pepper.
- Save the rest of the sauce for additional pasta dishes or turn you can use it to make mushroom soup.