This Keto Baked Feta Pasta is a low carb twist on the popular baked feta dish from Finland. It's made with cherry tomatoes, feta, avocado oil, dried herbs and hearts of palm noodles and the perfect easy weeknight dinner.
Preheat oven 400F. Add cherry tomatoes to a 2.5 quart baking dish or casserole dish (mine is 10.75 x 7.5). Add half of the garlic, drizzle with olive oil, season with salt and pepper and toss to coat.
Make a well in the center and add the block of feta. Season with more salt and pepper and dried oregano and bake for 30-35 minutes or until tomatoes are juicy and most of them have bursted or read to burst. Broil for the last 1-2 minutes for golden brown color, if desired.
Meanwhile, prepare the noodles according to package directions and set aside.
Remove the baking dish from the oven and add half of the basil then stir with spoon until the tomatoes and feta are nice and creamy.
Stir in the noodles, baby spinach add the rest of the garlic and toss to coat again.
Top with remaining fresh basil and season with salt and pepper to taste. Serve warm and enjoy.
This recipe is adapted from Grilled Cheese Social Baked Feta Pasta to be grain-free and dairy-free.