From the Pantry: Creamy Mushroom Pasta

If you're snowed in, or just way too tired for a trip to the store for provisions, this comforting pasta is perfect. Think beef stroganoff[ meets chicken paprikash (without the meat). The sauce is uber-creamy without the help of cream. Instead, the combo of evaporated milk, flour and mustard do the trick.]

Total Time:
40 min
Prep:
5 min
Inactive:
10 min
Cook:
25 min

Yield:
4 servings
Level:
Easy

Ingredients
  • Kosher salt
  • 8 ounces bow tie pasta
  • One 12-ounce can evaporated milk
  • 1 cup low-sodium chicken broth
  • 2 tablespoons olive oil
  • 2 tablespoons all-purpose flour
  • 1 tablespoon Dijon mustard
  • 1 1/2 teaspoons granulated garlic
  • 1/2 teaspoon Worcestershire sauce
  • 1/2 teaspoon sweet paprika, plus more for sprinkling
  • Two 4.5-ounce jars sliced mushrooms, strained and rinsed
  • 2 teaspoons sherry vinegar or white wine vinegar
  • Freshly ground black pepper
  • Dried dill, dried chives or dried parsley, for sprinkling
Directions
  • Bring a large pot of salted water to a boil. Add the pasta, and cook according to package directions. Strain and set aside.

  • Meanwhile, bring the evaporated milk, chicken broth, oil, flour, mustard, garlic, 3/4 teaspoon salt, Worcestershire and paprika to a boil in a large skillet. Reduce the heat and simmer, whisking constantly, until the sauce is just thicker than heavy cream, 8 to 10 minutes. Add the mushrooms, vinegar and several grinds of pepper, and simmer for 1 minute. Stir in the pasta. Divide among 4 shallow bowls, and sprinkle each with a little paprika, dill and pepper.


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