Ingredients

• 250 g pasta (I used gluten-free corn pasta)
• 6 cherry tomatoes, quartered
• 60 g peas, cooked
• 200 g sour cream (fat-reduced is fine or use yoghurt)
• 3 teaspoons mixed Italian herbs
• 1/4 teaspoon paprika
• 1/8 teaspoon garlic powder
• 1/4 teaspoon salt
• pepper
• 1 egg, cooked and diced
• 1 big carrot, diced
• 100 g gouda cheese, cubed (may leave out or reduce)