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
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)
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 and serve. Garnish with fresh seasonal herbs. NOTE: We used parsley.