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The original baked feta pasta sauce from TikTok made from scratch! This sauce is so versatile and serving it with pasta is just one of the many ways to enjoy it. This slightly tweaked version also includes finely minced kalamata olives and pesto for even more flavor!
How to Use Baked Feta Pasta Sauce
If you're following a low-carb diet, regular pasta is not an option. You can still enjoy this sauce with loads of other options: low-carb pasta products, zucchini noodles, palmini noodles or shirataki noodles. You can even skip the pasta alternatives altogether and serve it simply with your preferred protein options such as chicken or shrimp.
Here are some of the ways you can use baked feta pasta sauce:
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Hands-on Overall
Serving size about 1/2 cup
Nutritional values (per about 1/2 cup)
Net carbs2.6 grams
Protein4.3 grams
Fat23.2 grams
Calories238 kcal
Calories from carbs 4%, protein 7%, fat 89%
Total carbs3.9 gramsFiber1.3 gramsSugars2.4 gramsSaturated fat6.3 gramsSodium319 mg(14% RDA)Magnesium7 mg(2% RDA)Potassium204 mg(10% EMR)
Ingredients (makes about 4 cups, 8 servings)
- 600 g cherry tomatoes (1.3 lb)
- 1 block feta cheese (200 g/ 7.1 oz)
- 1/2 cup extra virgin olive oil (120 ml/ 4 fl oz)
- 1 clove garlic, minced
- 2 tbsp basil pesto or pesto of choice (30 g/ 1.1 oz)
- 1/2 cup pitted kalamata olives or green olives (50 g/ 1.8 oz)
- bunch of fresh basil leaves
Instructions
- Preheat the oven to 200 °C/ 400 °F (fan assisted), or 220 °C/ 425 °F (conventional). Place the cherry tomatoes in a small, deep baking tray.
- Place the block of feta (excluding any juices) and the tomatoes into a baking dish or a casserole dish just large enough to fit all the tomatoes together snugly. Drizzle the olive oil all over the tomatoes and the feta.
- After 30 minutes, remove from the oven and add minced garlic. Place back in the oven and increase the temperature to 220 °C/ 430 °F (fan assisted), or 240 °C/ 465 °F (conventional) and bake for 5 to 10 more minutes until the feta and tomatoes have browned.
- Remove from the oven and place on a cooling rack.
- Use a fork to pierce through the tomatoes that didn't pop. Add pesto and kalamata olives (whole or finely chopped) and then stir until well combined.
- Add chopped basil, taste and season with salt and pepper if needed. Serve with zucchini noodles, palmini noodles or shirataki noodles and protein options of choice (chicken or shrimp work best). Store in a sealed container for up to a week.
Ingredients
- 600 g cherry tomatoes (1.3 lb)
- 1 block feta cheese (200 g/ 7.1 oz)
- 1/2 cup extra virgin olive oil (120 ml/ 4 fl oz)
- 1 clove garlic, minced
- 2 tbsp basil pesto or pesto of choice (30 g/ 1.1 oz)
- 1/2 cup pitted kalamata olives or green olives (50 g/ 1.8 oz)
- bunch of fresh basil leaves
Instructions
- Preheat the oven to 200 °C/ 400 °F (fan assisted), or 220 °C/ 425 °F (conventional). Place the cherry tomatoes in a small, deep baking tray.
- Place the block of feta (excluding any juices) and the tomatoes into a baking dish or a casserole dish just large enough to fit all the tomatoes together snugly. Drizzle the olive oil all over the tomatoes and the feta.
- After 30 minutes, remove from the oven and add minced garlic. Place back in the oven and increase the temperature to 220 °C/ 430 °F (fan assisted), or 240 °C/ 465 °F (conventional) and bake for 5 to 10 more minutes until the feta and tomatoes have browned.
- Remove from the oven and place on a cooling rack.
- Use a fork to pierce through the tomatoes that didn't pop. Add pesto and kalamata olives (whole or finely chopped) and then stir until well combined.
- Add chopped basil, taste and season with salt and pepper if needed. Serve with zucchini noodles, palmini noodles or shirataki noodles and protein options of choice (chicken or shrimp work best). Store in a sealed container for up to a week.
Nutrition (per serving, about 1/2 cup)
Calories238kcal
Net Carbs2.6g
Carbohydrates3.9g
Protein4.3g
Fat23.2g
Saturated Fat6.3g
Fiber1.3g
Sugar2.4g
Sodium319mg
Magnesium7mg
Potassium204mg
Detailed nutritional breakdown (per about 1/2 cup)
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