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.
| Level: | Easy |
| Total: | 40 min |
| Prep: | 5 min |
| Inactive: | 10 min |
| Cook: | 25 min |
| Yield: | 4 servings |
| Level: | Easy |
| Total: | 40 min |
| Prep: | 5 min |
| Inactive: | 10 min |
| Cook: | 25 min |
| 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
Instructions
- 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.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 432 |
| Total Fat | 15 g |
| Saturated Fat | 5 g |
| Carbohydrates | 59 g |
| Dietary Fiber | 3 g |
| Sugar | 12 g |
| Protein | 17 g |
| Cholesterol | 25 mg |
| Sodium | 664 mg |
| Serving Size | 1 of 4 servings |
| Calories | 432 |
| Total Fat | 15 g |
| Saturated Fat | 5 g |
| Carbohydrates | 59 g |
| Dietary Fiber | 3 g |
| Sugar | 12 g |
| Protein | 17 g |
| Cholesterol | 25 mg |
| Sodium | 664 mg |
Reviews
Made this with no changes to the recipe. This one is not for me.
I made this dish for my father and grandmother. We all loved it. I didn’t have Dijon mustard on hand so I just used honey mustard. I’ve never made my own sauce before, but the directions were easy enough to follow that I was able to make the sauce without problems. It was delicious! Everyone loved it!
Made this to feed a family after funeral. It was quick and easy and tasted great. Easy to heat back up and everyone enjoyed. I will definitely make this again for my own family for dinner.
So I DOUBLED THE RECIPE! I did not use dijon mustard I just used regular mustard, I used garlic cloves crushed a whole bulb in a garlic crusher, and I used apple cider vinegar, and I tripled the flour. BUT I used on can of Cream of mushroom soup heated it in another pot with a half a stick of butter, then I added that to the creamy sauce and allowed that to simmer for 20 minutes. It was a keeper from heaven. You must try it!, It needed pepper but I but salt and pepper on the table for people to flavor their own as they please. The dish needed greens so I made the side dish peas. It was the perfect dinner and it was easy and quick to prepare just and hour and a half. I love it. 5 stars.
This is a good recipe, however I chnaged it up some for my Family’s taste. We don’t “tolerate” garlic very well, so I added onion powder, and a bit more Worchestershire. Also I used fresh mushrooms, chopped, and some fresh chives from my window herb “garden”. It turned out really good!