Bring a large pot of water with a large pinch of salt to a boil. Thinly slice the mushrooms. Pick the thyme off the stems and roughly chop the leaves.

Heat a drizzle of oil in a large pan over medium high heat. Add the turkey and 1 teaspoon sage (we sent more) to the pan and cook, breaking the meat up into pieces, until browned and cooked through. Set aside.

Add the linguine to the boiling water and cook 8-10 minutes, until al dente. Drain, reserving 2 cups of pasta water.

While the linguine cooks, heat a drizzle of oil in the same pan you cooked the turkey in over medium-high heat. Add the mushrooms to the pan and cook, tossing, for 4-6 minutes, until golden brown. Remove the pan from heat until the linguine is ready.

Add the thyme, stock concentrates, peas, and reserved pasta water to the pan. Bring the mixture to a simmer over medium-high heat until the sauce has thickened and reduced by half. Reduce the heat to low, then stir in the cream cheese and half the Parmesan. Add the linguine and turkey to the pan and toss to combine. Season with salt and pepper.

Divide the linguine between dishes and sprinkle with remaining Parmesan. Enjoy!