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
Prep Time 5 minutesminutes
Cook Time 10 minutesminutes
Total Time 15 minutesminutes
Servings 2
Author FoodFaithFitness
Ingredients
2TbspOniondiced (about 1/4 onion)
1/2TbspGarlicdiced
1/2TbspOlive
1/4CupLow-fat cottage cheese
2TbspLow fat or fat free cream cheese
1/4Cup+ 2 Tbsp Canned pure pumpkin puree
1/3CupUnsweetened almond milk
1/4tspSalt
1/4tspPumpkin pie spice
Pinch of pepper
1 1/2CupsKaleroughly chopped
1/4CupReduced fatgrated Parmesan cheese
2SlicesTurkey bacon
4OzBrown 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,