Creamy Sausage Orzo

Heat a large non-stick pan over medium-high heat. When hot, add 1/2 tbsp oil (dbl for 4 ppl), then sausage. Cook, breaking up sausage into smaller pieces, until no pink remains, 4-5 min.** Season with salt and pepper.

Meanwhile, heat a large pot over medium-high heat. When hot, add 2 tbsp butter (dbl for 4 ppl), then mushrooms and onions. Cook, stirring often, until veggies soften slightly, 2-3 min. Season with salt. Sprinkle half the Italian Seasoning (use all for 4 ppl) and 1/4 tsp chili flakes over veggies. (NOTE: Reference heat guide.) Add tomato sauce base and garlic puree. Cook, stirring often, until fragrant, 1 min.

Add orzo, broth concentrate and 2 1/4 cups water (dbl for 4 ppl) to the pot with veggies. Using a slotted spoon, transfer sausage to the pot, leaving excess fat in the pan. Season orzo mixture with salt and pepper. Cover and bring to a boil over high heat. Once boiling, reduce heat to medium. Cook still covered, stirring often, until orzo is tender and creamy, 8-10 min.

Add spinach. Stir until wilted, 1 min. Add 1 tsp lemon juice (dbl for 4 ppl) and half the Parmesan. Stir until cheese melts.