Bacon and Mushroom Yogurt Cream Pasta
Quick and easy weeknight dinner for the family, the creamy yogurt adds a tang to the savory bacon and earthy mushrooms.
Print Recipe
Ingredients
- 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
Instructions
- 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.
Servings: 4 servings