Linguine with Vegetable Bolognese Sauce

I began making this recipe because I was getting tired of my spaghetti sauce recipe. This authentic Italian dish is a great variation.
It is lighter, creamier, and healthier.
Eating it, you would never know it was made from mostly vegetables which makes for a great meal for those "picky veggie eaters" in your family. I add a little sausage to give it a little more flavor and to further disguise the fact that the sauce is made mostly of veggies.

Linguine with Vegetable Bolognese Sauce

1/4 lb. ground turkey sausage
3 carrots, chopped
1/2 white onion, quartered
2 cloves garlic
2 tsp. fresh thyme leaves, chopped (2 1/2 tsp. dried)
2 tsp. dried oregano
1/2 lb. white mushrooms, chopped finely
1/2 cup white cooking wine (okay to omit, just substitute with water)
2 Tbs. tomato paste
1 cup water
1/2 cup Ricotta cheese
3/4 lb. linguine, cooked (you can use any type of pasta you like)
1/4 cup shredded Parmesan cheese

In food processor, pulse together carrots, onions and garlic until finely chopped. Cook sausage in large pan on medium high heat until browned. Add chopped vegetable mixture to pan and saute until vegetables are tender, about 6 minutes. Add in thyme, oregano and mushrooms. Allow to cook for another 3-4 minutes until mushrooms are tender. Add tomato paste, wine and water. Mix well. Cook for another 10 minutes until sauce reduces by half. Fold in Ricotta cheese until just combined. Add in cooked noodles with about 1/4 cup pasta water*. Sprinkle in Parmesan cheese and give it a quick toss to incorporate.

*TIP: Pasta water is the water you used to boil your pasta in. Pasta water acts like a glue which ensures the sauce and pasta combine nicely.