Cut mushrooms into 1/4" slices.

Peel and mince shallot.

Heat a large non-stick pan over medium-high heat with 2 tsp. olive oil. Add mushrooms, shallot, red pepper flakes (to taste), 1/4 tsp. salt, and a pinch of pepper to hot pan. Stir often until browned and tender, 4-6 minutes.

Transfer to a plate. Reserve pan; no need to wipe clean.

Meat lovers! If using chicken, pat dry and cut into 1" pieces on a separate cutting board. Season all over with 1/4 tsp. salt and a pinch of pepper. Stir occasionally with 2 tsp. olive oil in a medium non-stick pan over medium-high heat until chicken reaches a minimum internal temperature of 165 degrees, 5-7 minutes. If using shrimp, pat dry. Cook with 1 tsp. olive oil in a medium non-stick pan over medium-high heat until shrimp reaches a minimum internal temperature of 145 degrees, 2-3 minutes per side. If using ground beef, cook in a medium non-stick skillet over medium-high heat with 1 tsp. olive oil. Break into small pieces with a spoon until no pink remains, 4-6 minutes. Season with 1/4 tsp. salt and a pinch of pepper.

Return pan used to cook mushrooms to high heat.

Add 31/2 cups water, 1/4 tsp. salt, pasta, sun-dried tomatoes, tomato paste, and vegetable base to hot pan and stir to combine. Pasta should be covered by liquid. Add more water if needed.

Bring to a simmer, then reduce heat to medium to maintain simmer. Stir often until pasta is al dente, 12-15 minutes.

After pasta finishes cooking, there should be 1 cup liquid remaining after cooking.

Stir in cream and 1/4 tsp. salt and bring to a simmer. Do not boil, as cream sauces can break during boiling. Once simmering, stir occasionally until sauce thickens to coat pasta, 2-4 minutes.

If using protein, stir into pasta.

Add mushroom-shallot mixture, spinach, Parmesan (reserve a pinch for garnish), and a pinch of salt and pepper to pan. Stir gently until spinach just begins to wilt, 30-60 seconds.

Remove from burner.

Plate dish as pictured on front of card, garnishing with remaining Parmesan. Bon appétit!