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.

Recipe courtesy of Food Network Kitchen

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Total:: 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.

From Food Network Kitchen

My Private Notes

Name: From the Pantry: Creamy Mushroom Pasta
Prep time: P0Y0M0DT0H5M0.000S
Cook time: P0Y0M0DT0H25M0.000S
Total time: P0Y0M0DT0H40M0.000S
Yield: 4 servings
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