Three Cheese Creamy Pumpkin Pasta {GF & Low Fat}
A healthy, gluten free pasta recipe with a quick and easy, 3 cheese, creamy pumpkin sauce, and bacon! It’s ready in only 15 minutes, and makes a great weeknight meal!
Servings 2
Ingredients
- 2 Tbsp Onion diced (about 1/4 onion)
- 1/2 Tbsp Garlic diced
- 1/2 Tbsp Olive
- 1/4 Cup Low-fat cottage cheese
- 2 Tbsp Low fat or fat free cream cheese
- 1/4 Cup + 2 Tbsp Canned pure pumpkin puree
- 1/3 Cup Unsweetened almond milk
- 1/4 tsp Salt
- 1/4 tsp Pumpkin pie spice
- Pinch of pepper
- 1 1/2 Cups Kale roughly chopped
- 1/4 Cup Reduced fat grated Parmesan cheese
- 2 Slices Turkey bacon
- 4 Oz Brown rice noodles
Instructions
- Bring a large pot of water to a boil and pour over the noodles. Set aside.
- Add the cottage cheese into afood processor and blend until smooth and no lumps remain, just a minute or so. Set aside.
- Dice the onion and garlic and heat 1/2 Tbsp olive oil over medium/high heat in a medium sauce pan.
- Cook the onion and garlic until tender, about 2 minutes.
- Add the cottage cheese, cream cheese, pumpkin puree, almond milk, salt, pumpkin pie spice, pepper, and roughly chopped kale.
- Turn down to medium/low heat and let the mixture simmer until the kale has wilted, about 5 minutes.
- While the sauce simmers, spray a small sauce panwith cooking spray and heat over medium heat.
- Cook the turkey bacon until brown and crispy, just a minute or two per side.
- Crumble the strips of bacon and set aside,
- Stir the Parmesan cheese into the sauce, adding more almond milk if you want it a little thinner.
- Drain the water from the noodles and divide between two plates. Top with sauce, and crumbled bacon,
- Devour!