Creamy Mushroom Pasta from the Pantry

Ingredients:

• 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

Preparation:

1. Bring a large pot of salted water to a boil. Add the pasta and cook according to package directions. Drain and set aside.
2. 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.
3. 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.