Creamy Carrot and Brie Pasta

• 4- 1/4 ounces, weight Pasta (I Used Farfalle)
• 58 ounces, weight Butter
• 1 whole Medium Carrot, Grated
• 1/2 whole Red Onion, Sliced
• 2 cloves Garlic, Minced
• 1/2 teaspoons Sugar
• Salt And Pepper, to taste
• 2-78 ounces, weight Brie, Diced
• 2 Tablespoons Fresh Parsley, Chopped
• 1 ounces, weight Walnuts, Chopped
• 2 Tablespoons Plain Greek Yoghurt (I Used Chobani)

1. Boil the pasta according to the package instructions for al dente.
2. Meanwhile, melt the butter in a large frying pan over medium low heat.
3. Add the grated carrot, sliced onion and minced garlic, along with the sugar and salt and pepper to taste.
4. Cook over a medium-low heat for 10 minutes, stirring every couple of minutes.
5. When the pasta is ready, drain it and add it to the frying pan, as well as the diced brie, parsley and walnuts.
6. Cook for a few minutes longer so that the cheese can melt a little.
7. Then mix in the yoghurt, and continue to cook until warmed through.
8. Serve with more parsley if desired.

weight butter, carrot, red onion, garlic, sugar, salt, weight, fresh parsley, weight walnuts, greek yoghurt

Taken from tastykitchen.com/recipes/main-courses/creamy-carrot-and-brie-pasta/ (may not work)