Bacon and Mushroom Yogurt Cream Pasta
Bacon and Mushroom Yogurt Cream Pasta
This bacon and mushroom yogurt cream pasta is a quick and easy weeknight dinner for the family. The creamy yogurt adds a tang to the savory bacon and earthy mushrooms.
Stonyfield Organic Greek Nonfat Yogurt, Plain, 32 oz.; Multi-Serving Yogurt
Prep Time: 5 MINUTES
Serves: 4
Cook Time: 20 MINUTES
Ingredients
- 1 lb angel hair pasta
- 1/2 lb organic bacon (diced)
- 1/4 lb fresh mushrooms (sliced)
- 2 Tbsp butter
- 2 Tbsp all purpose flour
- 1 cup Stonyfield Organic 0% Fat Greek Plain Yogurt
- 1 cup Stonyfield Organic Heavy Whipping Cream
- lemon zest (to taste)
Instructions
- Cook the pasta as directed on the package. Set aside.
- 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.
- 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. Garnish with fresh seasonal herbs. NOTE: We used parsley.
- Serve bacon and mushroom yogurt cream pasta warm.
Let's Keep Cooking
There are so many ways to use Stonyfield Organic yogurt. Try using it in your favorite recipes!
Back to all recipes
Want delicious recipe ideas in your inbox?
Sign up for our newsletter to get recipe ideas in your inbox!