Before starting, wash and dry all produce.Heat Guide for Step 4: 1/4 tsp mild, 1/2 tsp medium and 1 tsp spicy! 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.Add tortellini to the boiling water. Cook, stirring occasionally, until tender, 2-3 min.Reserve 1 cup pasta water (dbl for 4 ppl), then drain tortellini.

Meanwhile, heat a large non-stick pan over medium heat. When hot, add pine nuts to the dry pan. Toast, stirring often, until golden-brown, 4-5 min. (TIP: Keep your eye on pine nuts so they don't burn!) Transfer pine nuts to a plate.

Meanwhile, thinly slice mushrooms.Zest, then cut half the lemon into wedges (whole lemon for 4 ppl).Thinly slice chives.

Heat the same pan (from step 2) over medium-high. When hot, add 2 tbsp butter (dbl for 4 ppl), then swirl the pan until melted.Add mushrooms. Cook, stirring occasionally, until softened, 4-5 min. Season with salt and pepper. Sprinkle Cream Sauce Spice Blend, garlic powder and 1/4 tsp chili flakes over mushrooms. (NOTE: Reference heat guide.) Cook, stirring often, until mushrooms are coated, 30 sec.

Add 3/4 cup reserved pasta water (dbl for 4 ppl), broth concentrate and cream cheese to the pan with mushrooms. (TIP: If you prefer a saucier dish, add all the reserved pasta water!) Cook, stirring often, until sauce is smooth and comes to a simmer.Once simmering, add tortellini and half the Parmesan. Cook, stirring gently, until sauce thickens slightly, 2-3 min.Add spinach. Cook, stirring often, until spinach wilts slightly, 1-2 min. Remove the pan from heat. Add lemon zest. Season with pepper, to taste, then stir to combine.

Divide tortellini between bowls.Sprinkle pine nuts, chives and remaining Parmesan over top. Squeeze a lemon wedge over top, if desired.