Double Cheese Creamy Pumpkin Pasta {GF & Low Fat} - Food Faith Fitness

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!

Course Main Course
Cuisine American
Keyword gluten free dinners, gluten free pasta, quick and easy dinners
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings 2


  • 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


  1. Bring a large pot of water to a boil and pour over the noodles. Set aside.
  2. Add the cottage cheese into afood processor and blend until smooth and no lumps remain, just a minute or so. Set aside.
  3. Dice the onion and garlic and heat 1/2 Tbsp olive oil over medium/high heat in a medium sauce pan.
  4. Cook the onion and garlic until tender, about 2 minutes.
  5. Add the cottage cheese, cream cheese, pumpkin puree, almond milk, salt, pumpkin pie spice, pepper, and roughly chopped kale.
  6. Turn down to medium/low heat and let the mixture simmer until the kale has wilted, about 5 minutes.
  7. While the sauce simmers, spray a small sauce panwith cooking spray and heat over medium heat.
  8. Cook the turkey bacon until brown and crispy, just a minute or two per side.
  9. Crumble the strips of bacon and set aside,
  10. Stir the Parmesan cheese into the sauce, adding more almond milk if you want it a little thinner.
  11. Drain the water from the noodles and divide between two plates. Top with sauce, and crumbled bacon,
  12. Devour!