Cook the linguine in a large pot of boiling salted water until al dente, following the package instructions. Drain and set aside.

Heat olive oil in a large skillet over medium heat. Add the shallot and cook for 2-3 minutes until softened.

Stir in the garlic and cook for 30 seconds, just until fragrant.

Add the mushrooms to the skillet and cook for 8-10 minutes, stirring occasionally, until they release their moisture and turn golden brown. Season with salt and pepper.

Sprinkle the flour over the mushrooms and stir well to coat. Cook for 1-2 minutes to remove the raw flour taste.

Slowly pour in the vegetable broth, stirring constantly to avoid lumps. Let it simmer for 2-3 minutes until slightly thickened.

Lower the heat and stir in the greek yogurt and heavy cream. Mix until smooth, then add the parmesan cheese and dried thyme. Stir until the cheese melts.

Add the cooked linguine to the skillet and toss to coat in the sauce. If the sauce is too thick, add a splash of the reserved pasta water to loosen it. Serve warm, garnished with parsley if desired. Enjoy!