FROM THE PANTRY: CREAMY MUSHROOM PASTA

From the Pantry: Creamy Mushroom Pasta image

Provided by Food Network Kitchen

Time 40m

Yield 4 servings

Number Of Ingredients 14

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

Steps:

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.