Wash and dry all produce. 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.

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 oil.)

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

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

Stir cream cheese, sour cream, 1/4 cup pasta cooking water, and 1 TBSP butter into pan until thoroughly combined. Using a slotted spoon, gently transfer pasta to pan. Carefully stir to coat in sauce. Season with remaining Italian Seasoning, salt, and pepper.

Divide pasta between bowls. Sprinkle with Parmesan and scallion greens. Top with chili flakes (to taste).