From the Store Cupboard: Creamy Mushroom Pasta

  • Preparation Time5 mins
  • Cooking Time25 mins
  • Serves4
  • DifficultyEasy
8 ounces bow tie pasta
One 12-ounce can evaporated milk
1 cup low-sodium chicken broth
2 tablespoons olive oil
2 tablespoons plain 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

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 frying pan. Reduce the heat and simmer, whisking constantly, until the sauce is just thicker than double 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.

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