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Pesto and Feta Pasta Bake

Recipe posted on: 3 August 2010

Pesto and Feta Pasta Bake

Recipe information

Serves: 4
Prep time: 15 minutes
Cook time: 20 minutes

Recipe nutrition

Calories: 519
Carbs: 48.3 grams
Protein: 24 grams
Fat: 15 grams

This recipe is high in vitamin A, calcium, selenium, iron and fibre. It's really delicious, simple to make, low in calories, low in carbohydrates and very good for you.


  • 250g organic wholewheat spelt pasta, cooked
  • 100g sheep's milk feta
  • 6 large organic eggs
  • 1 tabelspoon vegetarian pesto
  • 2 tablespoons organic, cold pressed olive oil
  • Basil - dry or fresh


  1. >Add 2 litres of water, some olive oil and a pinch of salt into a stainless steel pan and bring to the boil.
  2. Add the pasta to the boiling water and cook until just before al dente.
  3. When the pasta is almost cooked, drain and add to a ceramic oven dish.
  4. Whisk the eggs and cumble most of the feta cheese onto the pasta. Mix until the pasta has been coated with the eggs and pasta.
  5. Bake covered for about 10-15 minutes (until the egg is cooked).
  6. Serve with a little of the pesto sauce mixed through.

The pesto used in this recipe is vegan - it contains no cheese, just pine nuts, basil and olive oil. This also reduces the fat and cholesterol intake.

While this recipe is not dairy free, it is fine for most people that have lactose intolerance, as sheep's or goat's milk feta usually does not have as much lactose as cow's milk and can be tolerated.

  Nutrition Information Amount % Daily
Calories 519 26%
Calories from fat 123 12.2%
Total fat 15.0 g 25.0%
Saturated fat 2.4 g 12.0%
Cholesterol 174 mg 58%
Sodium 218 mg 9%
Carbohydrate 48.3 g 16.0%
Dietary fibre 6.4 g 27%
Sugars 3.8 g n/a
Protein 24.0 g 40%
The % daily values are based on a diet of 2000 calories per day
These are approximate values.


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