From the Pantry: Creamy Mushroom Pasta
The recipe From the Pantry: Creamy Mushroom Pasta can be made in approximately 40 minutes. One portion of this dish contains approximately 18g of protein, 15g of fat, and a total of 458 calories. This recipe serves 4. For $1.65 per serving, this recipe covers 26% of your daily requirements of vitamins and minerals. A mixture of bell pepper, bow tie pasta, worcestershire sauce, and a handful of other ingredients are all it takes to make this recipe so flavorful. 286 people have made this recipe and would make it again. It works well as a rather inexpensive main course. It is brought to you by Foodnetwork. Overall, this recipe earns an outstanding spoonacular score of 98%. creamy mushroom pasta , how to make creamy mushroom pasta, Pantry Mushroom Gravy, and Creamy Mushroom Pasta are very similar to this recipe.
Servings: 4
Preparation duration: 5 minutes
Cooking duration: 35 minutes
Ingredients:
Freshly ground black pepper
8 ounces bow tie pasta
1 tablespoon Dijon mustard
Dried dill, dried chives or dried parsley, for sprinkling
1 12-ounce can evaporated milk
2 tablespoons all-purpose flour
1 1/2 teaspoons granulated garlic
Kosher salt
1 cup low-sodium chicken broth
2 4.5-ounce jars sliced mushrooms, strained and rinsed
2 tablespoons olive oil
1/2 teaspoon sweet paprika, plus more for sprinkling
2 teaspoons sherry vinegar or white wine vinegar.jpg)
1/2 teaspoon Worcestershire sauce
Equipment:
pot
frying pan
whisk
bowl
Cooking instruction summary:
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.
Step by step:
1. Bring a large pot of salted water to a boil.
2. Add the pasta, and cook according to package directions. Strain and set aside.
3. 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.
4. 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.
Nutrition Information:
covered percent of daily need
