• Before starting, preheat the broiler to high. 
• Bring a large pot of salted water to a boil (use same for 4 servings). 
• To the boiling water, add spaghetti. Cook for 12-13 min, until tender but still firm to the bite.
• Reserve 1/2 cup (1 cup) pasta water.
• Strain spaghetti, then return to the pot, off heat.

• Meanwhile, thinly slice mushrooms into 1/2-inch slices.
• Prick tomatoes with a fork.
• To an unlined baking sheet, add mushrooms, tomatoes and 1 tbsp (2 tbsp) oil. Season with salt and pepper, then toss to combine. 
• Broil in the middle of the oven for 3-4 min, until softened. Set aside. 

• Heat a large non-stick pan over high. 
• When hot, add beef to the dry pan. Cook for 3-4 min, breaking up beef into smaller pieces, until no pink remains.** Carefully drain and discard excess fat. Season with salt and pepper.
• Add Cream Sauce Spice Blend. Cook for 1 min, stirring constantly, until fragrant. 

• Reduce heat to medium-high. 
• Add reserved pasta water (from step 1) and pesto. Cook for 2-3 min, stirring often, until slightly thickened. Remove the pan from heat. 

• Add sauce, mushrooms, tomatoes and spinach to pot with pasta. Stir for 1 min, until spinach is wilted and sauce coats pasta. Season with salt and pepper. 
• Divide pasta between bowls. 
• Sprinkle Parmesan over top. 

If you've opted to get beef, omit oil, then add beef to the dry pan. Cook beef in the same way the recipe instructs you to cook sausage.** Remove and discard excess fat.