Place the white chocolate chips, tropical fruit purée, and 2 teaspoons of water (or 4 teaspoons for 4 servings) in a microwave-safe bowl. Microwave in 30 second increments (stirring in between), or until melted and combined. Thoroughly whisk to combine. Divide the pudding among serving bowls and refrigerate until ready to serve.

Remove the pasta from the refrigerator to bring to room temperature. Fill a medium pot 3/4 of the way up with salted water; cover and heat to boiling on high. Wash and dry the fresh produce. Cut the mushrooms into bite-sized pieces. Pick the thyme leaves off the stems. Roughly chop the parsley leaves and stems.

Pat the steak tips dry with paper towels. Season with salt, pepper, and the weeknight hero spice blend. In a medium pan (or large for 4 servings), heat a drizzle of olive oil on medium-high until hot. Add the seasoned steak tips in an even layer. Cook, without stirring, 2 minutes. Continue to cook, stirring occasionally, 2 to 4 minutes for medium-rare (125°F), or until browned and cooked to your desired degree of doneness.* Leaving any browned bits (or fond) in the pan, transfer to a plate.

*The USDA recommends a minimum safe cooking temperature of 145°F for steak. Cook the steak tips an additional 2 to 3 minutes to achieve this. 
Consuming raw or undercooked meat, poultry, fish, seafood or eggs may increase your risk of foodborne illness. 

Meanwhile, using your hands, carefully separate the strands of pasta and add to the pot of boiling water. Cook, stirring occasionally, 4 to 5 minutes, or until tender. Turn off the heat. Reserving 1/4 cup of the pasta cooking water (or 1/2 cup for 4 servings), drain thoroughly and return to the pot. Add the butter; stir until melted and combined. Cover to keep warm.

In the pan of reserved fond, heat a drizzle of olive oil on medium-high until hot. Add the mushroom pieces in an even layer. Cook, without stirring, 2 to 3 minutes, or until lightly browned. Add the thyme leaves; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until the mushrooms are softened. Add the spinach and worcestershire sauce (carefully, as the liquid may splatter). Cook, stirring frequently, 1 to 2 minutes, or until combined and the spinach is wilted.

Reduce the heat to medium. Carefully add the cream (shaking the packet before opening), mascarpone, béchamel, truffle zest, cooked steak tips, and reserved pasta cooking water. Cook, stirring frequently, 1 to 2 minutes, or until thoroughly combined and heated through. Turn off the heat. Taste, then season with salt and pepper if desired. Serve the buttered pasta topped with the finished sauce. Garnish with the parmesan and chopped parsley. Serve the pudding for dessert; top with as much of the coconut chips as you’d like. Enjoy!