Bacon and Mushroom Yogurt Cream Pasta

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From Marnely, Clean Plate Club

Cooking with Books

A quick and easy weeknight dinner for the family. The creamy yogurt adds a tang to the savory bacon and earthy mushrooms.

4
Servings

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)
Nutrition Information: 

Preparation:

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.

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)
Nutrition Information: 

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