Bacon and Mushroom Yogurt Cream Pasta
Recipe type: Main Dish
Cuisine: Pasta
Prep time: 
Cook time: 
Total time: 
Serves: 4 servings
Quick and easy weeknight dinner for the family, the creamy yogurt adds a tang to the savory bacon and earthy mushrooms.
  • 1 pound thin pasta, like spaghetti or angel hair
  • ½ pound Applegate Organics bacon, diced
  • ¼ pound fresh mushrooms, sliced
  • 2 tablespoons butter
  • 2 tablespoons all-purpose flour
  • 1 cup Stonyfield Greek yogurt, plain
  • 1 cup Stonyfield heavy whipping cream
  • lemon zest, to decorate
  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 and serve.
Recipe by Cooking with Books at