When it comes to comfort food, nothing beats the creamy, cheesy allure of baked pasta — but what if you could enjoy that indulgence without the carbs?
That’s exactly what this Keto Baked Feta Pasta with Palmini Noodles delivers: rich, savory flavor, a creamy roasted feta sauce, and tender Palmini noodles that soak up every drop of goodness.
This low-carb twist on the viral baked feta trend is the perfect weeknight dinner — simple to prepare, absolutely delicious, and keto-approved. Whether you’re cooking for yourself or feeding the family, this dish hits the perfect balance of flavor, texture, and nutrition.
🧡 Why You’ll Love This Recipe
- ✅ Keto & Low Carb: Just 5–7g net carbs per serving.
- 🧀 Creamy and Satisfying: Feta and olive oil create a luxurious sauce.
- 🍅 Fresh Mediterranean Flavor: Garlic, herbs, and tomatoes make it bright and irresistible.
- 🕒 Easy Weeknight Dinner: Ready in under 40 minutes with minimal cleanup.
- 🌿 Fully Customizable: Add shrimp, chicken, or extra veggies to suit your taste.
🛒 Ingredients You’ll Need
For the Pasta Base:
- 4 boxes (12 oz total) Palmini Noodles (Linguine or Angel Hair), rinsed and drained well
- 8 oz block feta cheese, full-fat, packed in brine for best flavor
- 1 pint cherry or grape tomatoes (about 2 cups)
- 4 cloves garlic, minced
- ¼ cup extra virgin olive oil
- 1 tsp dried oregano
- ½ tsp dried basil
- ¼ tsp red pepper flakes (optional)
- Salt & freshly cracked black pepper, to taste
Optional Toppings:
- Fresh basil, chopped
- Toasted pine nuts or almonds
- Grated Parmesan cheese (optional)
- Lemon wedges, for serving
- Protein of choice (grilled chicken, shrimp, or Italian sausage)
💡 Ingredient Substitutions
| Ingredient | Substitute | Notes |
|---|---|---|
| Palmini Noodles | Zucchini noodles | Slightly softer texture |
| Feta Cheese | Goat cheese | Tangier, creamier |
| Olive Oil | Avocado oil | Neutral flavor |
| Cherry Tomatoes | Diced Roma | Less sweet but works well |
👩🍳 How to Make Keto Baked Feta Pasta with Palmini Noodles
Step 1 — Preheat and Prepare
Preheat your oven to 400°F (200°C). In a 9×13-inch baking dish, place the block of feta cheese in the center. Scatter tomatoes around it.
Pro Tip: Use a ceramic or glass baking dish for even heat distribution.
Step 2 — Add Flavor
Drizzle olive oil over the feta and tomatoes. Sprinkle with garlic, oregano, basil, pepper flakes, salt, and pepper. Toss gently so everything is coated.
Pro Tip: Don’t over-salt — feta is naturally salty.
Step 3 — Bake Until Melty
Bake uncovered for 20–25 minutes, until the tomatoes burst and the feta turns golden and creamy.
Step 4 — Make the Sauce
Remove from the oven and use a fork to mash the feta and tomatoes together into a creamy sauce. Stir well so the cheese and tomato juices combine.
Step 5 — Add Palmini Noodles
Add the rinsed and drained Palmini noodles to the dish. Toss until the noodles are fully coated with the sauce.
Optional: Return to the oven for 5 minutes to warm the noodles through.
Step 6 — Finish & Serve
Top with fresh basil, pine nuts, and a squeeze of lemon juice. Add your favorite protein for a complete meal.
🧠 Emily’s Pro Tips
- Dry the Noodles: Pat Palmini noodles dry after rinsing to prevent a watery sauce.
- Use Block Feta: Crumbled feta contains anti-caking agents that affect texture.
- Brighten It Up: Lemon juice adds balance to the richness of the cheese.
- Add Protein: Toss in grilled chicken or shrimp for a more filling keto dinner.
🧮 Nutrition Facts (per serving, 6 servings total)
| Nutrient | Amount | Notes |
|---|---|---|
| Calories | 320 kcal | Moderate for a keto meal |
| Net Carbs | 6g | Keto-friendly |
| Fat | 27g | From feta & olive oil |
| Protein | 13g | Add more if using meat |
| Fiber | 4g | From Palmini noodles |
Values may vary by brand and portion.
🥣 Recipe Variations
- Spicy Mediterranean: Add chopped olives and extra chili flakes.
- Vegan Version: Use plant-based feta and omit Parmesan.
- Extra Creamy: Stir in 2 tbsp heavy cream or cream cheese after baking.
- Roasted Veggie Mix: Add zucchini or bell peppers to the baking dish.
🍋 Serving Suggestions
Pair this dish with:
- A simple green salad with lemon vinaigrette
- Garlic butter shrimp or grilled salmon
- Roasted broccoli or asparagus for a veggie boost
🧊 Storage & Reheating
- Refrigerate: Up to 3–4 days in an airtight container.
- Reheat: Add a splash of olive oil or broth to refresh the sauce.
- Freezing: Not recommended; Palmini noodles change texture after thawing.
⚠️ Common Mistakes to Avoid
- ❌ Skipping the rinse — Palmini noodles taste briny if not rinsed properly.
- ❌ Overbaking the feta — it will dry out instead of turning creamy.
- ❌ Adding too much salt — feta already brings plenty of saltiness.
💬 Frequently Asked Questions
Q1: Are Palmini noodles keto-approved?
Absolutely. They’re made from hearts of palm and are extremely low in carbs, making them ideal for keto and low-carb diets.
Q2: Can I use crumbled feta instead of a block?
Block feta melts better and produces a creamier sauce. Crumbled feta can be used but may not create the same texture.
Q3: Can I make this ahead of time?
Yes, bake the feta and tomato base, store it, and add noodles right before serving.
Q4: What proteins go best with this dish?
Grilled chicken, shrimp, sausage, or even crispy bacon are excellent keto-friendly pairings.
Q5: Can I double the recipe?
Yes! Just use a larger baking dish and increase baking time by 5–7 minutes.
✨ Final Thoughts from Emily
This Keto Baked Feta Pasta with Palmini Noodles proves that comfort food doesn’t need carbs to be crave-worthy. It’s rich, flavorful, and perfectly balanced — a dish you’ll make again and again. Whether you’re maintaining ketosis or just eating cleaner, this recipe brings pure joy to the table — creamy, colorful, and completely satisfying.