• Before starting, bring a large pot of salted water to a boil (use same for 4 servings). Wash and dry all produce. 
• Slice green onions, keeping green and white parts separate.
• Heat a large non-stick pan over medium-high.
• When hot, add 1 tbsp (2 tbsp) oil, then sausage, corn and green onion whites. Season with salt and pepper. Cook for 4-6 min, breaking up sausage and stirring often, until corn is golden and sausage is cooked through.**

• Sprinkle Cream Sauce Spice Blend over top. Stir to coat.
• Add cream, cream cheese, pesto and 3/4 cup (1 1/2 cups) water. Season with salt and pepper.
• Bring to a simmer. then reduce heat to medium.
• Cook for 3-5 min, stirring occasionally, until sauce thickens slighty.

• Meanwhile, to the boiling water, add tortellini. Cook for 2-4 min, stirring occasionally, until tender but still firm to the bite.
• Reserve 1/4 cup (1/2 cup) pasta water. Strain tortellini, then add to pan of sauce. Stir to coat. (TIP: For a lighter sauce consistency, add reserved pasta water, 1-2 tbsp at a time.)
• Add spinach. Season with salt and pepper. Stir for 30 sec, until spinach wilts.

• Divide tortellini between bowls.
• Sprinkle cheddar and remaining green onions over top.

If you've opted to add sausage, slice green onions, keeping green and white parts separate. Heat a large non-stick pan over medium-high. When hot, add 1 tbsp (2 tbsp) oil, then sausage, corn and green onion whites. Season with salt and pepper. Cook for 4-6 min, breaking up sausage and stirring often, until corn is golden and sausage is cooked through.**