A quick and easy weeknight dinner for the family. The creamy yogurt adds a tang to the savory bacon and earthy mushrooms. Bacon and Mushroom Yogurt Cream Pasta Go to recipes By marnely-rodriguez-murray American Main Dishes Quick Meals Clean Plate Club 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 Print Recipe Ingredients 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 1Cook the pasta as directed on the package. Set aside.Step 2In 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 3Cook 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.
