Preheat oven to 425 degrees.

Spray a baking sheet with non-stick cooking spray, and place red pepper strips on it , and allow to cook for about 20 minutes, and then add in the mushroom slices and garlic slices and return to oven.

Continue cooking until the skins on the peppers begin to blacken well, about another 10 minutes or so. Transfer red pepper strips to a sealed Tupperware container and let sit until strips cool. Set aside mushrooms & garlic.

Meanwhile, prepare pasta according to package instructions.

When pasta is ready, drain and transfer to a large pot.

Peel skin off cooled red pepper strips and add into pasta. Heat jarred alfredo sauce in a medium sized sauce pan, and add in mushrooms and garlic to it.Heat until warmed through and hot, about 5-8 minutes.

Stir in Alfredo sauce, yogurt into pasta and peper mix and add salt and pepper to taste. Mix well, to combine. Serve immediately.