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.Thinly slice mushrooms.Peel, then mince or grate garlic.Roughly chop spinach.

Add Dijon, breadcrumbs and 2 tbsp (4 tbsp) milk to a large bowl. Stir to combine.Add bison, half of the Parmesan, half of the garlic and 1/4 tsp (1/2 tsp) salt. Season with pepper, then combine. (TIP: If you prefer a firmer meatball, add an egg to mixture!).Roll into 10 equal-sized meatballs (20 meatballs for 4 ppl).

Add cavatappi to the boiling water. Cook uncovered, stirring occasionally, until tender, 8-9 min.Reserve 1 1/2 cups (3 cups) pasta water, then drain and return cavatappi to the same pot, off heat.

Heat a large non-stick pan over medium-high heat.When hot, add 1 tbsp (2 tbsp) oil, then meatballs. Cook, turning occasionally, until golden, 4-5 min. (NOTE: Don't overcrowd the pan; cook in 2 batches if needed.)Transfer to a plate. (NOTE: It’s okay if meatballs don't cook all the way through at this step.)Discard all but 1 tbsp (2 tbsp) fat from pan. Reheat the same pan over medium-high. Add 2 tbsp (4 tbsp) butter, then swirl the pan until butter is melted, 1 min.

Add mushrooms. Cook, stirring occasionally to remove browned bits from the bottom of the pan, until softened, 4-5 min. Add remaining garlic, then sprinkle Cream Sauce Spice Blend over top. Cook, stirring often, until fragrant, 1 min. Add meatballs, beef broth concentrates, cream cheese and 1 1/4 cups (2 1/2 cups) reserved pasta water. Stir to combine. Bring to a simmer, then reduce heat to medium-low. Cover and cook, stirring occasionally, until sauce thickens slightly and meatballs are cooked through, 3-5 min.**

Add cavatappi and spinach to the pan with sauce. Season with salt and pepper. Stir until spinach wilts, 1 min. (TIP: For a lighter sauce consistency, add more reserved pasta water, 1-2 tbsp at a time, if desired.)Divide cavatappi and meatballs between plates.Sprinkle remaining Parmesan over top.