Creamy and comforting, this Gluten-Free Pasta Recipe With Cheesy Pumpkin Sauce makes a great weeknight meal for fall!
Fall is my absolute favorite time of the year. Unfortunately, where I live in Florida, we don’t typically get fall weather until it’s nearly winter. So I have to do a lot of faking it when it comes to getting into the spirit of the season. While I can’t exactly wear sweaters and boots outdoors when it’s 80 or 90 degrees, I can sip on a piping hot maple-pecan latte inside my air-conditioned home. And I can hang an autumnal leaf wreath on my door, decorate my porch with pumpkins, and feast on all the fall-flavored dishes.
One dish I can’t get enough of is this pasta with pumpkin sauce. It’s made with gluten-free brown rice noodles (though you could serve this sauce over any type of pasta), and the sauce is ultra-creamy and cheesy, thanks to both cottage cheese and cream cheese. A tiny bit of pumpkin pie spice brings out the festive autumnal flavors, while onion and garlic keep the sauce balanced and more savory than sweet. For extra saltiness, Parmesan cheese is swirled into the sauce, and turkey bacon is crumbled on top. It’s as cozy and delicious as it sounds.
Another reason this dish is a winner for dinner? It only takes 20 minutes to make. If you live in a hot climate like me and are looking for fall-inspired dishes, or even if you are lucky enough to enjoy true fall weather where you live, this pumpkin pasta recipe will definitely make the season feel extra festive!
Why are brown rice noodles soaked instead of boiled?
If you’ve never made brown rice noodles, you might be surprised to see that this recipe calls for soaking the noodles instead of boiling them. That’s because rice noodles tend to overcook very easily, causing them to become mushy and break apart. Soaking the noodles in hot water instead of boiling them softens them up while helping them retain their shape and texture. Soaking also helps to remove excess starch so that the noodles don’t clump together.
How do I store leftovers?
If you have any leftovers, allow them to cool completely. It’s best to store the noodles and sauce separately to prevent the noodles from becoming mushy. Transfer each to separate airtight containers and store in the fridge for up to 4 days. While you could also technically freeze your leftovers, I don’t recommend it, as the texture of the noodles is likely to turn mushy upon thawing. To reheat, place the noodles and sauce in the microwave for 30-second increments until warmed through. You could also reheat it in a pan on the stovetop over medium-low heat.
Serving suggestions
Since pumpkin is a quintessential fall ingredient, I recommend leaning fully into a cozy autumnal dinner. To start, try a bowl of hearty Italian Vegetable Soup or this Apple-Pecan Fall Salad for a lighter option. End your meal with a sweet fall-inspired treat, like this Apple Brown Betty or Easy Pumpkin-Pecan Cheesecake.
Ingredients
- 4 ounces brown rice noodles
- 1/4 cup low-fat cottage cheese
- 1/2 tablespoon olive oil
- 2 tablespoons onion diced
- 1/2 tablespoon garlic minced
- 2 tablespoons low-fat or fat-free cream cheese
- 1/4 cup + 2 tablespoons canned pure pumpkin purée
- 1/3 cup unsweetened almond milk
- 1/4 teaspoon pumpkin pie spice
- 1/4 teaspoon salt
- Pinch of pepper
- 1 1/2 cups kale roughly chopped
- 2 slices turkey bacon
- 1/4 cup reduced-fat grated Parmesan cheese
Instructions
- Place the brown rice noodles in a large heatproof bowl and pour boiling water over them until they're fully submerged. Let soak according to the package's directions.
- While the noodles are soaking, make the sauce. Add the cottage cheese into a food processor and blend until smooth and no lumps remain, just a minute or so. Set aside.
- Heat the olive oil over medium-high heat in a medium-sized saucepan, and add the onion and garlic. Cook until tender, about 2 minutes.
- Add the cottage cheese, cream cheese, pumpkin purée, almond milk, pumpkin pie spice, salt, pepper, and roughly chopped kale to the pan.
- Turn the heat down to medium-low and let the mixture simmer until the kale has wilted, about 5 minutes.
- While the sauce simmers, spray a small pan with cooking spray and heat over medium heat. Cook the turkey bacon until brown and crispy, just 1-2 minutes per side. Crumble the strips of bacon and set aside.
- Stir the Parmesan cheese into the sauce, adding more almond milk if you want the sauce a little thinner.
- Drain the water from the noodles and divide them between two plates. Top with the pumpkin sauce and crumbled bacon. Serve.
Nutrition Info:
Nutrition information are estimates only and may vary based on the specific brands, ingredients, and portion sizes you use. This data is provided for informational purposes only.
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