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This is my low-carb and keto version of the TikTok original Baked Feta Pasta. It's incredibly easy to make with minimum prep time, and since you'll only need one tray there's minimum clean up.
The original creator of this recipe is Tiiu, a talented Finnish food blogger who shared it back in 2018. It became viral in 2020 and is still one of the most popular recipes on TikTok recreated by thousands of people!
This recipe is different from other TikTok trends like this Keto Pancake Cereal. Don't get me wrong, the pancake cereal is really cute and delicious but let's face it, it's not something you'd want to be making every day because it's quite involved. I do recommend you try it though, it's worth it. I even made a Keto Chocolate Pancake Cereal which is just as delicious as the original recipe.
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Ingredients to Make Low-Carb Baked Feta Pasta
One of the reasons this recipe went viral is its simplicity. You'll need just a few ingredients and one baking dish, that's it! Here's what you'll need:
- Cherry tomatoes — small cherry tomatoes are essential. They are packed with flavor and will bake through. Do not use regular/large tomatoes.
- Feta — a block of feta cheese will work best although you could use crumbled feta cheese. If you can't get a whole block of feta cheese, you can use crumbled feta cheese and place it in the middle just like you would the whole block. Drizzle with lots of olive oil to prevent it from drying out too much.
- Extra virgin olive oil — quality matters, make sure to pick true extra virgin olive oil.
- Garlic — 1 to 2 cloves of garlic will suffice.Skip for a low FODMAP option.
- Pesto — any pesto will work. Try basil pesto or make your own by following any of these recipes.
- Olives — pitted kalamata olives, Spanish black olives or green olives. If you don't like olives, use capers or skip.
- Pasta alternative — palmini, spaghetti squash, zucchini noodles or shirataki noodles work best.
- Salt and pepper — may not be needed, use to taste
- Herbs — fresh basil or parsley work best.
The original Baked Feta Pasta is vegetarian but feel free to add some sliced grilled or boiled chicken, canned tuna, salmon or sardines.
How To Make Keto Baked Feta Pasta
This is probably one of the easiest ever keto dinner recipes you can make!
You will start by baking the tomatoes and feta drizzled with olive oil at 200 °C/ 400 °F (fan assisted), or 220 °C/ 425 °F (conventional). After 30 minutes you'll add the minced garlic and bake at 220 °C/ 430 °F (fan assisted), or 240 °C/ 465 °F (conventional) for another 5 to 10 minutes.
Once the feta and tomatoes are browned, you then need to stir all the ingredients together, and then add pesto, olives and low-carb pasta alternative (palmini, zoodles, spaghetti squash or shirataki noodles).
If you're using any optional ingredients, you can stir them in now. Slices of grilled chicken, drained canned tuna, sardines or salmon work best. Just before serving, add fresh basil leaves and enjoy, dinner is served!
Hands-on Overall
Serving size about 300 g/ 10.6 oz
Nutritional values (per about 300 g/ 10.6 oz)
Net carbs8.3 grams
Protein11.7 grams
Fat46.3 grams
Calories505 kcal
Calories from carbs 7%, protein 9%, fat 84%
Total carbs13.8 gramsFiber5.6 gramsSugars4.9 gramsSaturated fat12.6 gramsSodium847 mg(37% RDA)Magnesium14 mg(4% RDA)Potassium408 mg(20% EMR)
Ingredients (makes 4 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)
- 2 cans palmini noodles, drained and rinsed (450 g/ 1 lb)
- handful of fresh basil leaves
- Optional: grilled sliced chicken, canned tuna, salmon or sardines
Instructions
- Preheat the oven to 200 °C/ 400 °F (fan assisted), or 220 °C/ 425 °F (conventional). Wash the cherry tomatoes and remove the green parts.
- 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 and then stir until well combined.
- Add drained and rinsed palmini noodles and toss through to combine. Instead of the palmini, you can use spaghetti squash, zucchini noodles or shirataki noodles.
- Taste and season with salt and pepper if needed (I didn't need any). Scatter some fresh basil leaves on top.
- Optionally, mix in some cooked or grilled closed chicken, canned tuna, salmon or sardines. You can serve this dish with more olives and grated parmesan cheese or pecorino Romano on top. To store, place in a sealed container and refrigerate for up to 3 days.
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)
- 2 cans palmini noodles, drained and rinsed (450 g/ 1 lb)
- handful of fresh basil leaves
- Optional: grilled sliced chicken, canned tuna, salmon or sardines
Instructions
- Preheat the oven to 200 °C/ 400 °F (fan assisted), or 220 °C/ 425 °F (conventional). Wash the cherry tomatoes and remove the green parts.
- 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 and then stir until well combined.
- Add drained and rinsed palmini noodles and toss through to combine. Instead of the palmini, you can use spaghetti squash, zucchini noodles or shirataki noodles.
- Taste and season with salt and pepper if needed (I didn't need any). Scatter some fresh basil leaves on top.
- Optionally, mix in some cooked or grilled closed chicken, canned tuna, salmon or sardines. You can serve this dish with more olives and grated parmesan cheese or pecorino Romano on top. To store, place in a sealed container and refrigerate for up to 3 days.
Nutrition (per serving, about 300 g/ 10.6 oz)
Calories505kcal
Net Carbs8.3g
Carbohydrates13.8g
Protein11.7g
Fat46.3g
Saturated Fat12.6g
Fiber5.6g
Sugar4.9g
Sodium847mg
Magnesium14mg
Potassium408mg
Detailed nutritional breakdown (per about 300 g/ 10.6 oz)
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