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 and return tortellini to the same pot, off heat.

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. Add tortellini and half the Parmesan to the simmering sauce. 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.