I haven’t posted a pasta recipe since February. That’s three months! I think this must be a first. I’m sure you’re all having withdrawal symtoms, since… well, it’s pasta, and it’s the best. So here’s a new one…

Oh. My. Word. I swear I say this every single time, but this was the best thing ever. Creamy carrot and brie pasta. Creamy. Carrot. And brie. Uhhh yes.

I used fat-free Chobani (Greek yoghurt) to add to the creaminess, since they were kind enough to send me a few samples (I feel like this is a blogger rite of passage, so I’m glad I finally got my turn). This stuff is amazing, it’s completely fat free yet is just as rich and creamy as any other Greek yoghurt. Of course you can use a different brand if you can’t get your mitts on Chobani, but it’s definitely the brand I’ll be looking out for in the future. And I swear they didn’t pay me to say that (unless you count being paid in yoghurt…).

Anyway, if I were you I’d be running to the shops right away (which is a big thing, because I don’t run) to get everything you need to make this, because it was great. The red onion and ever-so-slightly caramelised carrots made it perfectly sweet, which was amazing alongside the tangy brie (I usually leave the rind on, especially in something like this where you want the strong flavour to shine through, but feel free to remove it if you prefer).

Go on. Do it. Do it now!