Creamy spinach and garlic pasta

Heat a large fry pan over medium heat and add the olive oil.

Finely chop the shallot and roughly chop the garlic, then add both to the hot pan.

Stir continuously for 2 to 3 minutes so nothing browns and everything sautes evenly.

Add the oregano, thyme, salt and pepper and mix through.

Add the vegetable broth, raise to high heat and bring to a boil.

Add the pasta and stir every 2 minutes or so; cook 8 to 9 minutes until most of the broth is absorbed but liquid remains.

Lay the chopped spinach over the pasta in a flat layer, cover, lower to low-medium and simmer 3 to 4 minutes.

Turn off the heat, uncover and let sit a few minutes to cool slightly.

Stir in the room-temperature Greek yogurt with salt and pepper until well mixed. Cold yogurt will curdle.

Loosen with more broth if the sauce is too thick, then serve from the pan or in bowls.