Step 1

Bring a large pot of salted water to a boil. Wash and dry all produce. Trim and thinly slice scallions, separating whites from greens. Trim and quarter mushrooms. Mince or grate garlic.

Step 2

Heat a large drizzle of olive oil in a large pan over medium-high heat. Add mushrooms and cook, stirring occasionally, until browned and softened, 7-9 minutes. TIP: If pan seems dry, add another drizzle of olive oil.

Step 3

Once water is boiling, add tortelloni to pot. Reduce to a low simmer and cook until tender and floating to the top, 3-5 minutes. Turn off heat, leaving tortelloni in water.

Step 4

Add garlic, scallion whites, half the Italian Seasoning, and 2 TBSP butter to pan with mushrooms. Continue to cook over medium-high heat, stirring, until scallion whites are softened and butter has melted, 1-2 minutes. Season with salt and pepper. Reduce heat to low.

Step 5

Stir cream cheese, sour cream, stock concentrate, ¼ cup pasta cooking water (⅓ cup for 4 servings), and 1 TBSP butter (2 TBSP for into pan until thoroughly combined. Using a slotted spoon, gently transfer tortelloni to pan. (TIP: If needed, stir in more cooking water a splash at a time until pasta is coated in a creamy sauce.) Gently stir to coat. Season with remaining Italian Seasoning, salt, and pepper.

Step 6

Divide pasta between bowls. Sprinkle with Parmesan, scallion greens, and chili flakes if desired.