I remember the first time I saw this recipe blow up online—feta melting into cherry tomatoes in the oven like magic. It looked too good not to try. But since I like to keep my meals lower in carbs, I gave it a little twist and turned it into something I could eat even on a weeknight without guilt. This low-carb baked feta pasta is everything I love about quick dinners: minimal prep, one dish to clean, and full of flavor. And when I say it’s easy, I mean I’ve whipped it up while helping with homework and feeding the cat.
This one’s stayed in rotation for good reason. It’s creamy, briny, herby, and perfect for those evenings when you want something cozy and effortless.
What You’ll Need from the Kitchen
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Cherry tomatoes – Go for those little red ones. They roast beautifully and turn sweet and jammy in the oven. Larger tomatoes just don’t behave the same.
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Feta cheese (block-style) – Use a block instead of crumbled if you can—it melts into a better texture and keeps its richness.
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Extra virgin olive oil – I’m a little picky here. A good bottle goes a long way in flavor.
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Garlic – One clove is plenty, but I won’t stop you if you want to go bolder.
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Basil pesto – Store-bought works, but if I’ve got some homemade in the fridge, I toss it in.
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Kalamata or green olives – These give the dish its briny depth. I usually add extra because I love the punch.
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Palmini noodles – These hearts of palm noodles are my go-to, but zucchini noodles or roasted spaghetti squash are just as good.
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Fresh basil leaves – Torn over the top just before serving, they make the dish feel fresh and light.
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Optional protein – If I’ve got leftover grilled chicken, a can of tuna, or even some salmon, I’ll mix it in to make it heartier.
My Real-Life Way to Cook It
Preheat your oven to 200°C (400°F fan) or 220°C (425°F conventional). Start by washing your cherry tomatoes—just toss them in a baking dish with a block of feta in the center. Drizzle everything generously with olive oil. This step always makes me smile because it already looks like it’s going to be delicious.
Roast for about 30 minutes. Your kitchen will start to smell amazing at this point. Now stir in the minced garlic and crank the heat up to 220°C (430°F fan) or 240°C (465°F conventional) for another 5 to 10 minutes, until the tomatoes are caramelized and the feta has golden spots.
Take it out and let it cool slightly. I use a fork to gently smash the tomatoes and feta into a creamy sauce. Stir in the pesto and olives—I usually give it a good taste here to decide if it needs salt.
Now add your drained palmini or whatever low-carb pasta you’re using. Mix well. If I’m feeling fancy or just extra hungry, I’ll stir in grilled chicken or fish here.
Top it with fresh basil and dig in while it’s still warm.
Why I Keep Making This
This dish checks all the boxes: quick, low-carb, and packed with flavor. The tomatoes create a natural sweetness, the feta brings creaminess, and the pesto ties everything together. It’s one of those rare meals where I feel like I barely cooked, but the end result looks like something from a cozy little restaurant.
Tips From My Kitchen
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Block feta is key – It holds up better in the oven and turns creamy rather than crumbly.
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Don’t skip the olive oil – A good pour helps everything roast instead of dry out.
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Want it spicy? – I’ve added a pinch of red pepper flakes or a spoon of chili crisp to the mix and it works wonders.
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Zucchini noodles tip – If you’re using zoodles, sauté them for 2 minutes before tossing them in. That way they’re warm but not soggy.
Make-Ahead Advice
If I know it’ll be a hectic evening, I prep the whole dish earlier in the day—just cover the baking tray and stash it in the fridge. When dinner time rolls around, all I need to do is pop it into the oven.
Leftovers? They reheat well the next day, especially if you give them a quick warm-up on the stovetop with a splash of water or broth.
How I Serve It at Home
This pasta feels complete on its own, but sometimes I’ll throw together a quick side salad with lemon vinaigrette or roasted green beans. It’s also one of those dishes that guests love, even the non-low-carb ones. I’ve served it at casual get-togethers and potlucks, and it always disappears fast.
Storing the Leftovers
Any leftovers go into an airtight container and straight into the fridge. It keeps well for up to 3 days. Just reheat gently—don’t microwave it to death or the feta will break.
I’ve even eaten it cold straight from the fridge and it was still good. Kind of like a pasta salad with bold, creamy flavors.
Low Carb Baked Feta Pasta
This low-carb baked feta pasta brings all the cozy, creamy vibes of the viral dish—without the carbs.
Ingredients
- 2 cans palmini noodles, drained and rinsed (450 g / 1 lb)
- 1/2 cup extra virgin olive oil (120 ml / 4 fl oz)
- 1 block feta cheese (200 g / 7.1 oz)
- 600 g cherry tomatoes (1.3 lb)
- 2 tbsp basil pesto or any pesto you love (30 g / 1.1 oz)
- 1/2 cup pitted kalamata or green olives (50 g / 1.8 oz)
- 1 garlic clove, finely minced
- A handful of fresh basil leaves, for garnish
- Optional: grilled chicken, canned tuna, salmon, or sardines for added protein
Instructions
- Start by preheating your oven to 400°F (200°C) if it’s fan-assisted, or 425°F (220°C) for conventional ovens. Grab a medium-sized baking dish and nestle in the cherry tomatoes and feta block, making sure they fit snugly together.
- Drizzle olive oil generously over everything, letting it pool slightly at the bottom. Slide the dish into the oven and roast for 30 minutes until the tomatoes start to burst and the feta softens.
- Take the dish out briefly and sprinkle in the minced garlic. Crank up the heat to 430°F (220°C fan) or 465°F (240°C conventional) and return the dish to the oven for another 5–10 minutes, just until the top gets golden and lightly browned.
- Once it’s out, let it rest for a couple of minutes on a wire rack. Use a fork to gently mash the roasted tomatoes (especially any that didn’t burst) and stir the whole mixture together with the pesto and olives until creamy and fragrant.
- Add the rinsed palmini noodles and toss to coat in the warm sauce. Feel free to swap in zucchini noodles, spaghetti squash, or shirataki noodles if that’s what you have.
- Give it a taste—most of the time, the salt from the feta and olives is enough, but a pinch of salt and pepper won’t hurt if you need it. Finish with fresh basil leaves scattered over the top.
- For extra protein, fold in some grilled chicken, tuna, salmon, or even sardines. And if you’re feeling fancy, a sprinkle of grated parmesan or pecorino adds the perfect savory finish.
- Leftovers? Pop them in an airtight container and refrigerate for up to 3 days.
Nutrition Information
Yield
4Serving Size
1Amount Per Serving Calories 912Total Fat 61gSaturated Fat 11gTrans Fat 0gUnsaturated Fat 47gCholesterol 137mgSodium 1440mgCarbohydrates 31gFiber 6gSugar 6gProtein 60g
Dinnerfocus.com, occasionally offers nutritional information for recipes contained on this site. This information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although allchickenrecipes.com attempts to provide accurate nutritional information, these figures are only estimates.
Common Questions I Get
Can I use crumbled feta instead of a block?
You can, but the texture won’t be quite as creamy. I’ve done it in a pinch—it still works, just don’t skip the olive oil.
What’s the best pasta substitute?
Palmini is my top choice when I want something quick. But roasted spaghetti squash is wonderful too. Zucchini noodles are great if you like a bit of crunch.
Do I have to use pesto?
Nope. I’ve made it without, and it’s still tasty. But pesto adds that extra herbal kick that rounds everything out.
Can I freeze this?
Not really. The feta texture changes after freezing. I recommend just storing in the fridge and eating within a few days.
If you’ve got a block of feta sitting in your fridge and a few cherry tomatoes on the counter, this is the kind of dish that comes together without stress and leaves you feeling full and happy. Let me know how you like to tweak it—I always love hearing how people make it their own.
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