In a large mixing bowl, lightly massage 1 tsp of baking soda into the ground turkey. Set aside.

In a large skillet, heat olive oil over medium heat. Heat 1 Tbsp of the olive oil. Add the turkey and cook, breaking it up with a spoon until browned (about 5-7 minutes). Remove the turkey from the pan and set aside.

In the same pan, add the remaining oil and heat over medium. Add the onion, carrot, and celery, sautéing until the vegetables are softened. Once or twice, splash the pan with 2-3 Tbsp of water. This will allow the vegetables to steam and soften and expedite the cooking process (about 6-8 minutes).

Add the garlic and cook for another minute.

Stir in the tomato paste and cook for 2 minutes, allowing it to deepen in flavor.

Add the white wine (if using) and reduce it by half. Add the unsweetened oat milk. Stir in the bay leaves, oregano, salt, and pepper. Let it simmer for 5 minutes.

Return the turkey to the pan and stir everything together. Let the sauce cook for another 10-15 minutes, allowing the flavors to meld. Add 1 tsp balsamic vinegar.

While the sauce simmers, cook the pasta according to package instructions. Drain and set aside.

Finish the sauce by stirring in 1 tablespoon of non-dairy butter to create a silky texture. Serve over the cooked fusilli and top with thinly sliced basil leaves.