Preheat oven to 400 degrees F (convect/fan). Peel potato and dice in 2 cm cubes. Arrange on baking tray lined with parchment. Drizzle with 3 tsp olive oil, toss, and season well with salt and pepper. Bake 15 min, toss, bake another 15 to 20 min until tender and lightly browned, then remove from oven.

Meanwhile, cook orzo according to package directions until barely al dente in salted water, then drain. While potatoes and orzo cook, preheat a very large pan or pot on medium heat. Add onion, plant-based butter, remaining 1 tsp olive oil, and Sparkle Salt. Stir, cook 5 to 6 min on medium to medium-low. Add mushrooms, stir, cook 4 to 6 min until softened and beginning to brown.

Add all-purpose flour, sage and garlic. Stir, add Mushroom Brainiac and water. Stir, cover and bring to gentle simmer. Let cook 4 to 5 min at low simmer. Add heavy cream, parsley, baby spinach, orzo, potatoes, and optional red chili flakes and lemon juice. Stir and cook another 1 to 2 min, then serve.