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.
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  • Level: Easy
  • Total: 40 min
  • Prep: 5 min
  • Inactive: 10 min
  • Cook: 25 min
  • Yield: 4 servings
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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


  1. Bring a large pot of salted water to a boil. Add the pasta, and cook according to package directions. Strain and set aside.
  2. 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.