Skinny Three-Cheese Pumpkin Pasta

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!