First, fill a large pot with water, add 1 ½ teaspoon of the salt, and bring to a boil. Once boiling, add pasta and cook according to instructions on package. Strain pasta when done and return to empty pot.
Meanwhile, heat a medium-large pan over medium heat and add olive oil. Once heated, add onion, carrot, and garlic, and cook until vegetables are tender (~ 5 mins). Add mushrooms and cook 2 mins more.
Add turkey to the pan and mix it into the veggies, breaking up the meat chunks with a potato masher or spatula as you go. Cook turkey until no longer pink, ~ 5-7 mins. Stir in the tomato sauce, black pepper and remaining ½ teaspoon salt. Cook sauce on low for 10 mins.
Pour sauce on top of noodles in pot. Add parmesan and mix everything together until the cheese is completely melted and everything is well incorporated.
To plate...serve spaghetti in bowl or on plate. Any steamed veggie or garlic bread are great sides.
You can play around with the veggie quantities, using more or less of each. Another good veggie to throw in is finely chopped celery.
We've found that a potato masher helps to break up the ground turkey in the pan.
This recipe can be made ahead and stored in the freezer for several months. It also tastes great the day after cooking and can be stored in the fridge for 3-5 days.