• Roughly chop spinach.
• Roughly chop parsley.

• Heat a large non stick pan over medium-high heat.
• When the pan is hot, add 1 tbsp (2 tbsp) butter, then onions, Beyond Meat® patties and 1/2 tsp (1 tsp) chili flakes. (NOTE: Reference heat guide.) Cook, breaking up patties into smaller pieces, until cooked through, 5-6 min.**
• Season with garlic salt.

• Meanwhile, add rigatoni to the boiling water. Cook uncovered, stirring occasionally, until tender, 8-10 min.
• Reserve 1/2 cup (1 cup) pasta water, then drain.

• Add cream cheese, marinara, roasted red pepper pesto, 1/4 tsp (1/2 tsp) sugar and 1/4 cup (1/2 cup) reserved pasta water to the pan (from step 2). Cook, stirring often, until cream cheese melts and sauce comes to a simmer.
• Reduce heat to medium. Simmer, stirring occasionally, until sauce thickens slightly, 2-3 min.

• Add rigatoni and half the Parmesan to the pan. Stir until cheese melts and sauce coats rigatoni. (NOTE: Add remaining reserved pasta water, 2 tbsp at a time, to loosen the sauce, if desired.)
• Add spinach and stir until wilted, 1 min. Season with salt and pepper, to taste.

• Divide rigatoni between plates. Sprinkle with parsley, remaining Parmesan and any remaining chili flakes, if desired.

If you've opted to get Beyond Meat®, prepare, cook and plate it the same way as the chorizo, until cooked through, 5-6 min.**