Skinny Three-Cheese Pumpkin Pasta
Ingredients
- 4 ounces, weight Brown Rice Noodles ⓘ
- 1/4 cups Low Fat Cottage Cheese ⓘ
- 1/2 Tablespoons Olive Oil ⓘ
- 2 Tablespoons Onion, Diced (2 Tablespoons Is Roughly 1/4 An Onion) ⓘ
- 1/2 Tablespoons Garlic, Diced ⓘ
- 2 Tablespoons Low-fat Or Fat-free Cream Cheese
- 1/4 cups Plus 2 Tablespoons Canned Pumpkin Puree ⓘ
- 13 cups Unsweetened Almond Milk ⓘ
- 1/4 teaspoons Salt ⓘ
- 1/4 teaspoons Pumpkin Pie Spice ⓘ
- 1 pinch Pepper ⓘ
- 1- 1/2 cup Kale, Roughly Chopped ⓘ
Instructions
- 1.
- Put the noodles in a heat safe bowl.
- Bring a large pot of water to a boil and pour it over the noodles.
- Set aside.
- 2.
- Add the cottage cheese into a small food processor and blend until smooth and no lumps remain, just a minute or so.
- Set aside.
- 2.
- Heat the olive oil over medium-high heat in a medium saucepan.
- 3.
- Cook the onion and garlic until tender, about 2 minutes.
- 4.
- Add the cottage cheese, cream cheese, pumpkin puree, almond milk, salt, pumpkin pie spice, pepper and roughly chopped kale.
- 5.
- Turn heat down to medium-low and let the mixture simmer until the kale has wilted, about 5 minutes.
- 6.
- While the sauce simmers, spray a small saucepan with cooking spray and heat over medium heat.
- Once heated add the bacon.
- 7.
- Cook the turkey bacon until brown and crispy, just a minute or two per side.
- Remove from the pan and set aside until cool enough to handle.
- 8.
- Crumble the strips of bacon and set aside, 9.
- Stir the Parmesan cheese into the sauce, adding more almond milk if you want it a little thinner.
- 10.
- Drain the water from the noodles and divide noodles between two plates.
- Top with sauce and crumbled bacon.
- 11.
- Devour!
Nutrition & Diet Analysis (per serving)
814
kcal
41% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).