INGREDIENTS
120 g
pasta (I used farfalle)
15 g
butter
1
medium carrot, grated
1/2
red onion, sliced
2 cloves
garlic, minced
1/2 tsp
sugar
Salt
Black pepper
80 g
brie, diced
2 tbsp
fresh parsley, chopped
30 g
walnuts, chopped
2 tbsp
plain Greek yoghurt (I used Chobani)