From the Pantry: Creamy Mushroom Pasta

Deselect All

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