Bacon and Mushroom Yogurt Cream Pasta

Bacon and Mushroom Yogurt Cream Pasta

Prep Time: 5 MINUTES

Serves: 4

Cook Time: 20 MINUTES

  • 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)
  1. Cook the pasta as directed on the package. Set aside.
  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.
  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. Garnish with fresh seasonal herbs. NOTE: We used parsley.
  4. Serve bacon and mushroom yogurt cream pasta warm.
Stonyfield Organic Greek Whole Milk Yogurt, Plain, 30 oz.; Multi-Serving Yogurt

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