Before starting, wash and dry all produce. Add 10 cups water and 2 tsp salt to a large pot (use same for 4 ppl). Cover and bring to a boil over high heat. Meanwhile, cut tomato into 1/4-inch pieces. Thinly slice mushrooms. Peel, then mince or grate garlic.

Heat a large non-stick pan over medium heat. When hot, add 1/2 tbsp (1 tbsp) oil, then mushrooms. Cook, stirring occasionally, until softened and lightly browned, 5-6 min. Season with salt and pepper, to taste. Transfer mushrooms to a plate and set aside.

Meanwhile, add fusilli to the boiling water. Cook uncovered, stirring occasionally, until tender, 9-11 min.

Heat the same pan (from step 2) over medium-high. When hot, add 1/2 tbsp (1 tbsp) oil, then beef, garlic and Italian Seasoning. Cook, breaking up beef into smaller pieces, until no pink remains, 4-5 min.** Season with salt and pepper. Remove the pan from heat. Carefully drain and discard excess fat.

Add cream, broth concentrate, mushrooms and tomatoes to the pan with beef. Return the pan to medium-low. Cook, stirring often, until sauce thickens slightly, 1-2 min. When fusilli is tender, reserve 2 tbsp (4 tbsp) pasta water, then drain and return fusilli to the same pot, off heat. Add 2 tbsp (4 tbsp) butter, reserved pasta water and spinach to the pot. Stir until butter melts and spinach wilts, 1 min. Season with salt and pepper, to taste.

Divide fusilli between bowls. Top with creamy beef sauce mixture. Sprinkle Parmesan over top.