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: 25 mins

Level: Easy

Prep: 5 mins

Cook: 20 mins

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)
  • directions

    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.

    make it with yogurt instead!