In a large pot, bring water to a boil and cook pasta until soft.

In a large pan, heat 4 tbsp olive oil until hot. Mince garlic, chop green onions, chop 10 mushrooms, and chop grape tomatoes. Add garlic and mushrooms into pan, but only half of the chopped green onions and tomatoes. Saute 5 minutes on high

Take 10 mushrooms and 1/2 cup of vegetable stock and liquefy in a blender. Pour contents into the pan. Add salt, black pepper, parsley, oregano, basil, rice wine vinegar, and plain yogurt. Reduce heat to medium-low. Stir occasionally 15-20 minutes.

Mushroom sauce may be watery. Add flour as needed to achieve the desired thickness.

Remove pot from stove and drain pasta through a strainer. Serve pasta on a dish with mushroom sauce and garnish with tomatoes, green onion and parmasan.

Enjoy!