• Before starting, wash and dry all produce.
• Heat a large non-stick pan over medium-high.
• Meanwhile, thinly slice mushrooms.
• Peel, then cut onion into 1/4-inch slices.
• When hot, add 1 tbsp (2 tbsp) oil, then turkey, mushrooms and onions. Cook for 3-5 min, breaking up turkey into smaller pieces, until no pink remains.** Season with salt and pepper.

• To the same pan with turkey and veggies, add 1 tsp (2 tsp) sugar and cooking wine. Cook for 4-7 min, stirring occasionally, until onions begin to turn golden slightly and wine is absorbed.
• Remove from heat.

• Meanwhile, to the boiling water, add fusilli. Cook for 10-12 min, until tender but still firm to the bite.
• Reserve 1/2 cup (1 cup) pasta water.
• Strain fusilli, then return to the pot, off heat.

• While the pasta cooks, strip 1/2 tbsp (1 tbsp) thyme leaves from half of the stems (use all for 4 servings), then finely chop.

• Reheat the same pan (from step 2) over medium.
• Sprinkle Cream Sauce Spice Blend over turkey-veggie mixture. Cook for 1 min, stirring often, until fragrant.
• Add broth concentrate, cream, half the cheese and 1/4 cup (1/2 cup) milk. Cook for 1 min, stirring often, until cheese melts. Season with salt and pepper.

• To the pot with fusilli, add sauce and 1/4 cup (1/3 cup) pasta water, then stir to combine. (TIP: For a lighter sauce consistency, add more reserved pasta water, 1-2 tbsp at a time, if you like.)
• Divide pasta between bowls.
• Sprinkle with remaining cheese, crispy shallots and thyme.

If you've opted to get turkey, add 1 tbsp (2 tbsp) oil to the pan, then add turkey, mushrooms and onions. Cook in the same way the recipe instructs you to cook the beef and pork mixture.**