Description
A low-carb twist on the viral baked feta pasta, replacing traditional noodles with tender Palmini hearts of palm pasta tossed in a creamy roasted tomato and feta sauce. This simple, healthy, and delicious Mediterranean-inspired dish is perfect for a quick dinner that’s both gluten-free and keto-friendly.
Ingredients
Main Ingredients
- 1 (14 oz) can Palmini pasta, drained and rinsed
- 1 (8 oz) block feta cheese
- 2 cups cherry tomatoes
- 3 cloves garlic, minced
- 2 tbsp olive oil
- ½ tsp red pepper flakes (optional)
- Salt and black pepper to taste
- ¼ cup chopped fresh basil
Instructions
- Preheat the oven: Set your oven to 400 °F (200 °C) to prepare for roasting the ingredients.
- Prepare the baking dish: In a baking dish, combine the cherry tomatoes, minced garlic, olive oil, salt, black pepper, and optional red pepper flakes. Place the block of feta cheese in the center of the dish.
- Bake the feta and tomatoes: Bake in the preheated oven for 25–30 minutes until the tomatoes have burst and released their juices, and the feta is soft and creamy.
- Add and mix Palmini pasta: Remove the dish from the oven and add the drained and rinsed Palmini pasta. Stir thoroughly until the feta and tomato juices combine into a creamy sauce that coats the pasta evenly.
- Garnish and serve: Sprinkle the chopped fresh basil over the pasta and serve warm for a comforting, low-carb meal.
Notes
- For extra richness, stir in a splash of cream or add a handful of fresh spinach before serving.
- To make this dish vegan, substitute the feta cheese with a dairy-free vegan feta alternative.
- Prep Time: 5 mins
- Cook Time: 30 mins
- Category: Dinner / Pasta
- Method: Baking
- Cuisine: Mediterranean
