Wash and dry produce.

Core, deseed, and dice bell pepper into ¼-inch pieces. Roughly chop pulled mushrooms. Roughly chop cilantro.

In a small bowl, combine tomato paste, Southwest Spice Blend, garlic powder, and stock concentrates.

Heat a large drizzle of oil in a medium pot (large pot for 4 servings) over medium heat. Add bell pepper, salt, and pepper; cook, stirring occasionally, until almost softened, 4-5 minutes.

Add tomato paste mixture and cook, stirring, until fragrant and darkened in color, 30-60 seconds.

Stir cavatappi and 3 cups water (6 cups for 4 servings) into pot with sauce mixture. Season with salt (we used 1 tsp; 2 tsp for 4). Increase heat under pot to medium high and bring to a simmer.

Cook, stirring frequently, until pasta is tender and sauce has thickened slightly, 10-12 minutes. TIP: Gently scrape pasta from bottom of pot if it begins to stick.

Turn off heat. Add cream cheese and stir until melted and combined. Stir in chopped mushrooms.

Sprinkle pepper jack over pasta. Cover pot off heat until cheese melts, 1-2 minutes.

Drizzle pasta with BBQ sauce; garnish with crispy fried onions and cilantro.

Divide pasta between plates and serve.