Food Network Kitchen
Bowtie Pasta, Evaporated Milk, Chicken Broth, Olive Oil, AllPurpose
Flour, Dijon Mustard,
Garlic, Worcestershire Sauce, Sweet Paprika, Jar Sliced Mushrooms, Sherry Vinegar or
White Wine Vinegar, Dried Dill Weed, Dried Chives, or Dried Parsley
Recipe courtesy of Food Network Kitchen

From the Pantry: Creamy Mushroom Pasta

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



  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.