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.Add tortellini to the boiling water. Cook, stirring occasionally, until tender, 2-3 min.Reserve 1 1/4 cups (2 1/2 cups) pasta water , then drain tortellini.

Meanwhile, heat a large non-stick pan over medium heat. While the pan heats, thinly slice mushrooms.Thinly slice chives.

When the pan is 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.

Heat the same pan over medium-high. When hot, add 2 tbsp (4 tbsp) butter, then swirl the pan until melted.Add mushrooms. Cook, stirring occasionally, until golden-brown, 4-5 min. Season with pepper. Add Cream Sauce Spice Blend, garlic puree and half the Lemon-Pepper Seasoning (use all for 4 ppl). Cook, stirring often, until mushrooms are coated and garlic is fragrant, 30 sec.

Add 1 cup (2 cups) reserved pasta water, stock powder and cream cheese to the pan with mushrooms. 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, 1-2 min. (TIP: If sauce reduces too much, add remaining pasta water to loosen.) Add spinach. Cook, stirring gently, until spinach wilts, 1-2 min. Season with pepper, to taste.Remove the pan from heat.

Divide tortellini between bowls.Sprinkle pine nuts, chives and remaining Parmesan over top.