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.