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Heat two Tbs. oil in a large sauté pan over medium-high heat. Add the minced carrot and onion; sauté about six minutes, until the veggies start to soften, and you get a little color on the onion. Add the minced garlic and sauté another 30 seconds, until fragrant. Add the ground turkey to the pan with the veggies, and break it up with a wooden spoon, cooking until browned all over, 5-8 minutes. Add a good pinch of salt and the Italian seasoning and cook another 30 seconds. Add the pureed tomatoes to the pan and simmer a minute or two. Add the cream cheese in dollops, and stir it into the sauce until smooth and creamy. Let this simmer on medium low while the pasta cooks, about five minutes.
In the meantime, bring a large pot of salted water to a boil. Cook the orecchiette until al dente. Using a large sieve, transfer the pasta to the pan, and toss to coat with the sauce. Turn the heat off and add a Tbs. of fresh lemon juice (to brighten it up!), and some grated parmesan cheese. Taste it at this point - need more salt? Add another pinch! Just get it to the point where you want to sob.
Garnish with fresh parsley and extra parmesan. Drizzle that last Tbs. of oil over the top, just to gloss it up. SERVE.
Serves four to six.