Creamy Carrot Pasta with Taco Sauce

Cook the pasta according to package instructions until al dente.

While the pasta is cooking, peel and chop the carrots into small pieces.

In a pan, sauté the carrots in a little oil until tender.

In a bowl, mix the light milk, light yogurt, taco sauce, salt, and pepper to create a creamy sauce.

Once the pasta is cooked, drain it and add it to the pan with the carrots.

Pour the creamy sauce over the pasta and carrots, stirring to combine.

Add the egg and mix well to bind the ingredients together.

Cook for an additional 2-3 minutes on low heat, allowing the sauce to thicken slightly.