First things first, preheat your oven to 350°F / 175°C. Get a large pot of salted water boiling and cook the tortellini according to the package directions.
In the final minute of cooking, toss in the sugar snap peas and carrots to blanch them perfectly.
Drain everything well and set aside.
While the pasta cooks, melt the butter in a large skillet over medium heat.
Add the sliced mushrooms and sauté for about 5 minutes, stirring occasionally, until they're beautifully browned and tender. Scoop them out of the skillet and set them aside for later.
Time to make the magic sauce!
In a small bowl, whisk together the vegetable broth, flour, oregano, garlic salt, and black pepper until smooth.
Pour this mixture into the same skillet, then whisk in the milk.
Cook over medium heat, stirring constantly, until the sauce thickens and begins to bubble.
Reduce the heat and stir in the softened cream cheese cubes until the sauce is completely smooth and luscious.
Remove from the heat and stir in the fresh lemon juice to brighten it up.
Gently fold the cooked tortellini and veggie mixture, the sautéed mushrooms, cherry tomatoes, and sweet pepper into the creamy sauce.
Stir until everything is lovingly coated.
Transfer this glorious mixture to an ungreased 3-quart or 9x13 inch baking dish.
Cover with foil and bake for 30 minutes, or until it's hot and bubbly all the way through. To finish, sprinkle with grated Parmesan cheese and serve immediately.
