Keto Baked Feta Pasta (Egg-Free)

Ingredients

• 2 pint Cherry Tomatoes
• about 225 g Feta Cheese
• about 450 g Konjac Noodles (Shirataki)
• 1/4 cup Olive Oil
• 3 cloves Garlic
• 1 tsp Italian Seasoning
• 1/4 tsp Red Pepper Flakes
• 1/2 tsp Salt
• 1/4 tsp Black Pepper
• 1/4 cup Fresh Basil (for garnish)

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1Preheat your oven to about 205°C (200°C).
2. 2Place the 2 pint of cherry tomatoes and the about 225 g of feta cheese into a baking dish. Add the 1/4 cup of olive oil, 3 cloves of minced garlic, 1 tsp of Italian seasoning, 1/4 tsp of red pepper flakes, 1/2 tsp of salt, and 1/4 tsp of black pepper. Gently toss all ingredients together in the dish to combine.
3. 3Bake in the preheated oven at about 205°C (200°C) for 30 to 35 minutes, until the cherry tomatoes are softened and burst, and the feta cheese is melted and slightly browned on top.
4. 4While the feta and tomatoes are baking, open the package of about 450 g konjac noodles. Place the noodles in a colander and rinse them thoroughly under cold running water for at least one minute. Drain them very well.
5. 5Once the baking dish is removed from the oven, use a fork to mash the softened 2 pint of cherry tomatoes and melted about 225 g of feta cheese together directly in the dish, creating a rustic sauce.
6. 6Add the drained about 450 g of konjac noodles to the baking dish with the sauce. Toss gently with tongs or a fork until the noodles are fully coated with the tomato and feta sauce.
7. 7Garnish the pasta with 1/4 cup of fresh basil leaves. Serve immediately.

Related Guides