Cook spaghetti in boiling salted water until al dente then drain and set aside.
Heat oil and sauté onion, bacon, mushrooms and baby marrow until cooked.
Add white wine and cook until reduced by half.
Mix KNORR Soup powder and milk together and add to the mushrooms and cook until the sauce has thickened.
Season with Garlic & Herb Seasoning then add the yoghurt and simmer for 5 minutes
Serve with spinach pasta.