1 tablespoon olive oil 8 oz white mushrroms, sliced 6 oz portobello mushroms, chopped 5 oz shiitake mushrooms, sliced 2 cloves garlic, chopped 1/8 teaspoon sea salt 1/4 teaspoon fresh ground black pepper Olive oil cooking spray 2 all-natural, fresh Italian turkey sausages (about 3-4oz each) 1 cup plus 1 tablespoon 2% milk, divided 1 tablespoon low-sodium tomato paste 1 teaspoon potato starch 1 tablespoon fresh thyme leaves, divided 8 oz whole-wheat ziti 1/4 cup grated Parmesan cheese

In a large skillet on medium-high, heat oil. Add mushrooms and cook, stirring occasionally, until liquid has evaporarted; reduce heat to medium and continue to cook until tender and lightly browned, 9-11 minutes total time. Add garlic, salt and pepper and cook, stirring constantly, for 1 minute. Transfer to a medium bowl and set aside.
Bring a large pot of water to a boil. Meanwhile, mist same skillet with cooking spray and return to heat on medium-high. Squeeze sausage out of casings; add to skillet. Cook until no longer pink, breaking up with a spoon and stirring occasionally, 3-4 minutes. Add 1 cup milk and tomato paste and bring to a simmer, stirring frequently. Reduce heat to medium-low. In a small bowl, combine potato starch and remaining 1 tablespoon milk and add to skillet. Simmer, stirring gently, until slightly tickened, about 1 minute. Stir in mushrooms and 2 teaspoons thyme; remove from heat.
To boiling water, add pasta and cook al dente according to package directions. Drain and return pasta to pot, off the heat. Add mushroom sauce and stir to combine. Divide among serving bowls, top evenly with Parmesan and remaining 1 teaspoon thyme.