Skinny Three-Cheese Pumpkin Pasta
- 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
- 2 slices Turkey Bacon
- 1/4 cups Reduced Fat Parmesan Cheese
- 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!
weight brown rice noodles, low fat cottage, olive oil, onion, garlic, cream cheese, milk, salt, pie spice, pepper, turkey bacon, parmesan cheese
Taken from tastykitchen.com/recipes/main-courses/skinny-three-cheese-pumpkin-pasta/ (may not work)