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

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By marnely-rodriguez-murray

• American
• Main Dishes
• Quick Meals
• 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 minutes

Level: Easy

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Prep: 5 minutes

Cook: 20 minutes

Yields: 4 Servings

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Ingredients

• 1 lb angel hair pasta
• 1/2 lb Applegate organic bacon (diced)
• 1/4 lb fresh mushrooms (sliced)
• 2 Tbsp butter
• 2 Tbsp all purpose flour
• 1 c Stonyfield Organic 0% Fat Greek Plain 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.