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Bacon and Mushroom Yogurt Cream Pasta

A quick and easy weeknight dinner for the family. The creamy yogurt adds a tang to the savory bacon and earthy mushrooms.
Ready in: Level: Easy
Prep: Cook: Yields: 4 Servings


  • 1 lb angel hair pasta
  • 1/2 lb Applegate organic bacon (diced)
  • 1/4 lb fresh mushrooms (sliced)
  • 2 T butter
  • 2 T all purpose flour
  • 1 c Stonyfield Organic Greek Plain Nonfat Yogurt
  • 1 c Stonyfield Organic Heavy Whipping Cream
  • lemon zest (to taste)


Step 1

Cook the pasta as directed on the package. Set aside.

Step 2

In a large saute pan (I use my cast iron pan), cook bacon for 5-8 minutes, until crispy. Remove half the bacon fat and add chopped mushrooms.

Step 3

Cook mushrooms for another 5 minutes and add butter. Once butter melts, whisk in flour to make a roux. Whisk in yogurt and cream and stir until it thickens, over low heat. Toss with pasta and lemon zest and serve. Garnish with fresh seasonal herbs. NOTE: We used parsley.