Prep your base. Finely chop the onion and mushrooms, and mince the garlic. This helps them melt into the sauce and creates a smoother texture with more flavor.

Brown the turkey. Heat 1 tablespoon of olive oil in a large skillet or Dutch oven over medium-high heat. Add the turkey, season lightly with salt and pepper, and cook until well browned, breaking it up into small pieces. Remove to a plate.

Sauté the aromatics. Add the remaining 1 tablespoon of olive oil to the pan. Cook the onion with a pinch of salt for 3–4 minutes until translucent. Stir in mushrooms and cook until they release their moisture and start to brown, about 5–7 minutes. Add garlic and cook 30 seconds until fragrant.

Build the flavor. Stir in tomato paste and cook for 1 minute to caramelize. Add smoked paprika, dried oregano, and red pepper flakes (if using). Toasting the spices briefly wakes up their flavors.

Deglaze and simmer. Pour in crushed tomatoes and chicken broth, scraping up browned bits from the bottom. Return the turkey to the pot. Bring to a gentle simmer and cook uncovered for 12–15 minutes, stirring occasionally, until slightly thickened.

Finish creamy. Reduce heat to low. In a small bowl, whisk the Greek yogurt with a ladle of the warm sauce to temper it. Stir the tempered yogurt back into the pot. Add Parmesan and nutritional yeast if using. Taste and season with salt and pepper. If you like a hint of sweetness and tang, add the balsamic.

Optional greens. Stir in spinach and let it wilt for 1–2 minutes. It boosts nutrients and blends right in.

Final touch. Turn off heat and fold in chopped basil or parsley. The fresh herbs brighten the rich sauce and add a clean finish.

Serve. Toss with your favorite pasta—whole wheat, chickpea, or lentil pasta all work well—and top with extra Parmesan if you like.