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

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:

Quickview
457k Calories
18g Protein
15g Total Fat
62g Carbs
54% Health Score
Limit These
Calories
457k
23%

Fat
15g
24%

  Saturated Fat
5g
33%

Carbohydrates
62g
21%

  Sugar
14g
16%

Cholesterol
24mg
8%

Sodium
364mg
16%

Get Enough Of These
Protein
18g
36%

Vitamin C
98mg
120%

Selenium
46µg
67%

Vitamin A
2720IU
54%

Vitamin B2
0.67mg
39%

Phosphorus
391mg
39%

Manganese
0.74mg
37%

Calcium
266mg
27%

Vitamin B3
5mg
26%

Potassium
863mg
25%

Vitamin B6
0.46mg
23%

Copper
0.45mg
22%

Vitamin B5
2mg
20%

Magnesium
74mg
19%

Fiber
4g
18%

Folate
69µg
17%

Vitamin E
2mg
17%

Vitamin B1
0.24mg
16%

Zinc
2mg
14%

Iron
2mg
14%

Vitamin K
8µg
8%

Vitamin B12
0.22µg
4%

Vitamin D
0.21µg
1%

covered percent of daily need
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Food Trivia

Death row inmates in Texas don't get to pick their last meal.

Food Joke

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