Creamy Mushroom Pasta from the Pantry
Votes: 6
Time: 40 min.
Complexity: easily
Servings: 4
Complexity: easily
Servings: 4
If you have pasta, canned mushrooms, packaged broth, a can of unsweetened condensed milk, and a selection of seasonings and dried herbs in your pantry, you can make a delicious pasta! It's a great option when you can't go to the store for fresh produce and vegetables. Boil the pasta, combine it with spices and mushrooms in a hot creamy sauce. You can make it without cream or milk: unsweetened condensed milk creates a wonderfully creamy texture. Sprinkle each serving with dried herbs and serve.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 220 g of bow-tie macarons
- 340 g of unsweetened condensed milk
- 1 cup lightly salted chicken broth
- 2 tbsp. l. olive oil
- 2 tbsp. premium flour
- 1 tbsp Dijon mustard
- 1.5 tsp granulated garlic
- 0.5 tsp Worcestershire sauce
- 0.5 tsp sweet paprika + extra for serving
- 2 x 127g cans of sliced mushrooms, rinsed
- 2 tsp sherry or white wine vinegar
- Dried dill, chives, or parsley, for sprinkling
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Recipes with similar ingredients: farfalle pasta, concentrated milk, sherry vinegar, wine vinegar, Dijon mustard, Worcestershire sauce, mushrooms, garlic granules, dill, paprika
Cooking the dish according to the recipe:
- Bring a large pot of salted water to a boil. Add the pasta and cook according to package directions. Drain and set aside.
- Meanwhile, combine the evaporated milk, chicken broth, olive oil, flour, mustard, garlic, 3/4 teaspoon salt, Worcestershire sauce, and paprika in a large skillet and bring to a boil. Reduce heat and simmer, stirring constantly, until the sauce is slightly thicker than heavy cream, 8 to 10 minutes.
- Add the mushrooms, vinegar, and a little freshly ground black pepper and cook for 1 minute. Stir in the pasta. Divide the pasta among 4 plates and sprinkle each serving with a little paprika and dried herbs.
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