Cream of Mushroom Soup Pasta

Cook the pasta according to package directions, save 2 cups pasta water and then drain and set aside.
Add olive oil into a medium-sized pan over medium heat.
Add the onion to the pan and cook for 5-6 minutes until softened. Add the minced garlic, salt, pepper, dried rosemary and dried thyme. Cook 1-2 minutes until spices are fragrant.
Add the vegetable stock paste and the mushrooms, and allow to cook for 8-10 minutes to bring out the flavors and until the mushrooms are softened.
Deglaze the pan with 1/2 cup rose wine and let cook for 2-3 minutes until almost evaporated.
Remove sauce from the heat and pour into a blender with ½ cup yogurt and 1 cup pasta water. Blend to a smooth consistency. Put the sauce back in the pan on low heat, taste and adjust seasoning. Use up to 1 cup more pasta water to loosen the sauce when mixing with the cooked pasta noodles.
Stir in parmesan cheese. Serve warm and top with more parmesan cheese and a squeeze of lemon if desired. Garnish with fresh chives, parsley or thyme.