Heat a stockpot to medium heat and add oil. When oil moves quickly around the pan, add turkey. Cook, breaking up with a spatula, until turkey has golden brown edges. Some bits will be sticking to the pan and there should be some browning on the pan as well—this is a good thing! Empty the turkey onto your paper-towel lined plate or bowl and set aside.
De-glaze the pan by adding enough water that you can scrape up the brown bits, and also add your onions and green bell pepper and turn to medium-low heat. Use your spatula to scrape and mix the de-glazed goodness with the veggies. Cook them, stirring frequently, until they are softened and onions are translucent, approx. 5 minutes. Add minced garlic and spice/nutritional yeast mixture to the pan with another splash of water and cook, stirring, until garlic is softened and fragrant, another 1-2 minutes.
Add turkey, pasta and the cream cheese mixture. Stir gently to incorporate. Turn heat to medium and cook, stirring, until liquid has thickened and doesn’t run around the pan, approx. 5 minutes. Add peas and cook just another minute or two until thawed. Taste for more salt and pepper and serve immediately! This dish should keep tightly sealed in the refrigerator for 5 days if the meat was fresh upon purchasing. It also should freeze beautifully for around 1 month.