Thursday, February 2, 2017

Pantry Dinner


This is an easy, flavorful dinner that comes straight from the pantry. It's perfect for a snowy day when you just don't want to make a trip to the store.


Creamy Mushroom Pasta


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


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.

Source: Food Network. You can find it here.

Notes: This was really satisfying. It was so quick and easy to throw together. Comfort food straight from the pantry!


  1. Looks good. You could add rotisserie chicken to this, also.

  2. Mom, you and Niel would make lousy vegetarians. :)