Prep Station → Slice mushrooms, mince garlic, dice shallot, measure yogurt—set pasta water to boil with generous salt.

Mushroom Sear → Heat olive oil in large skillet over high; add mushrooms in one layer—let sit 3 minutes undisturbed until golden.

Soften Aromatics → Lower to medium; add shallot and garlic—sauté 1 minute until translucent and fragrant.

Deglaze Magic → Pour in vegetable broth; scrape brown bits—reduce by half for concentrated flavor (2 minutes).

Pasta Timing → Drop pasta in boiling water; cook 1 minute shy of package—reserve 1 cup starchy water.

Creamy Base → Remove skillet from heat 30 seconds; whisk in Greek yogurt until smooth (no curdling).

Cheese Melt → Return to low heat; stir in Parmesan gradually—sauce will thicken silkily.

Spinach Wilting → Toss in baby spinach off-heat; residual warmth collapses leaves perfectly.

Pasta Union → Drain pasta; add to skillet with splash reserved water—toss until glossy and clinging.

Bright Finish → Grate lemon zest over top; taste for salt/pepper—serve with extra Parmesan clouds.