Heat olive oil in a large frying pan over high heat.

Add chopped onion and sliced garlic to the pan.

Stir frequently until the onion becomes limp, about 3-4 minutes.

Add sliced mushrooms and chopped cooked ham to the pan.

Stir frequently until the mushrooms are lightly browned, about 5 minutes.

Reduce heat to low.

Add tomato sauce and pesto to the mushroom mixture and stir.

Squeeze liquid from thawed spinach.

Add spinach to the pan and heat until simmering.

Meanwhile, cook vermicelli in boiling water until just tender, about 7-9 minutes.

Drain the vermicelli and keep warm.

In a small bowl, mix yogurt and cornstarch until smooth.

Stir the yogurt mixture into the sauce in the frying pan.

Stir over high heat until the sauce thickens and bubbles, about 3 minutes.

Pour the sauce over the cooked pasta.

Mix well to combine.

Season with salt and pepper to taste.

Serve immediately.