It’s quick, wholesome, and delectable to make this 10-Minute Hearts of Palm Pasta. This quick and easy weeknight meal comes together in no time.
This dish is low-carb due to the use of hearts of palm pasta, which is made from hearts of palm (hence its name) and is simple to prepare, quick to make, and full of flavor.
Other delicious pasta recipes we like include this Creamy Roasted Red Pepper Pasta and these Easy Beef Meatballs, though they are not as low-carb as this recipe. [feast_advanced_jump_to].
How to make hearts of palm pasta
Some brands of hearts of palm noodles, like Palmini Noodles, do call for an additional rinse before use.
9 oz hearts of palm noodles 3 tablespoons olive oil, optional salt and pepper, optional 
Quick Tip Some brands like Palmini Noodles require you to rinse the noodles next. 
These recipes piqued the interest of additional people looking for “Hearts of Palm Pasta” as well:
How to make your own palm hearts pasta
You can easily make it yourself if, like me, you cannot find Palmini or other ready-to-eat canned hearts of palm noodles in your area. It’s time consuming, but super simple. Here’s my DIY Palmini copycat:
Buy a can or jar of whole palm hearts. They come in different lengths, most commonly you’ll find the short ones (can length) but some brands make taller pieces that come in glass jars. Those would be even better for a long strand of spaghetti that you can really twirl on the fork!
Drain the water out of the can, and dry the palm hearts with a paper towel before you cut them, so they don’t slip as you hold them.
Cut the hearts of palm down the middle lengthwise. You’ll notice that they have a softer core.
Put the palm hearts in half, cut side down, on the board, and simply cut them into strands that are as thin as noodles. If you have a fetish for the aesthetics of noodles, divide the harder center from the softer outside and cut them separately. This makes easier to control the width of the strands.
You can now use your homemade slices of palm hearts in place of canned hearts of palm pasta, such as Palmini, in any recipe.
There are instructions to make Palmini taste blander (soak in milk) and cook them to make them softer, and people say they are still very much like al dente pasta even after cooking, so I assume that the hearts of palm used by Palmini are specially hard. It may be that’s easier to process tougher hearts of palm into noodle than softer ones.
Hearts of palm don’t really soften much while cooking, based on my experience cooking them; I frequently added them to lasagna (I loved making white lasagna just with béchamel sauce, mozzarella, and chopped hearts of palm). I’m talking about 40 minutes in the oven, here. Therefore, I would say that softening hearts of palm pasta by boiling it, as Palmini suggests, doesn’t really make a difference.
I even enquired about my husband Daniel’s thoughts on the subject and inquired as to whether he remembered my heart of palm lasagna. Of course he did This is a transcript:
Because the water evaporates during cooking, the hearts of palm on top of the lasagna become drier and harder, while those between the lasagna layers become softer.
Yes, but is there a difference between the ones that come right out of the jar and those that are sandwiched between layers?
– Hmm…. Maybe very slight? Not that I can tell. Maybe only a heart-of-palmologist would know. (from the Portuguese palmitologista, a word he just invented, meaning a hearts of palm specialist)
Place all of the ingredients, minus the pasta, in a casserole dish. The feta cheese block should be in the center, surrounded by the tomatoes and any other vegetables or meats you prefer (see ideas below!).
To reduce tomato explosion when you smash them, use small cherry or grape tomatoes that are either whole or cut in half. Alternately, use the same quantity of any tomato, but bear in mind that larger tomatoes will contain more liquid, which could result in the sauce becoming runnier. To prevent a watery sauce when using large tomatoes, you could scrape away some of the interior.
Add the herbs and spices after that, and then drizzle the extra virgin olive oil over everything.
About 40 minutes should pass while baking at 200 °C (392 °F) in a preheated oven. Remove from the oven when the cheese is soft and the vegetables are roasted.
Use a fork to gently crush the cheese and tomatoes, then combine everything. Your baked feta sauce is ready!.
Add the palm hearts noodles (drained of water), mix, and serve.
Here are some additional keto-friendly and gluten-free pasta alternatives you can use if you’re still not persuaded after reading my extensive and heartfelt ode to hearts of palm pasta:
What I found lovely about baked feta pasta is that almost anything you have in your fridge can be added, provided the flavors complement each other and it can be roasted in roughly the same amount of time as the cheese. Some ideas are:
Vegetables:
broccoli, bell peppers, cauliflower, leeks, zucchini, squash, onions, and shallots
Flavors and Herbs:
Garlic, Kalamata olives, chili peppers, basil, oregano, rosemary, thyme, black or white pepper, balsamic vinegar
It felt so wrong to make a baked main dish without adding meat to it, so I added mushrooms, yellow peppers, and sausage, which I picked up at the grocery store last minute before putting it in the oven. Seriously, I couldn’t bring myself. I NEED PROTEIN.
You can add: To the baked feta pasta for a simple, higher protein variation.
If you don’t like feta cheese or can’t find it, you can substitute any other soft cheese that will blend and dissolve into the sauce well and go well with the flavors you selected to make this pasta.
No matter which cheese you choose, the most crucial thing is to choose the full-fat variety if you can. The flavor and creaminess of full-fat cheese on this sauce simply cannot be beaten. If you’re using a low-fat cheese, like ricotta, I advise adding a few tablespoons of heavy cream just before incorporating the pasta.
Do not salt the recipe if you use feta cheese. At all. Feta cheese is way too salty enough. However, you’ll need to add salt if you choose to use any of the following cheeses, which are also fantastic in Tik Tok pasta:
What does hearts of palm pasta taste like
Hearts of palm pasta taste exactly like pasta.
Nope, sorry, that’s a lie. Hearts of palm pasta tastes WAY BETTER than pasta. I’m serious. I didn’t actually come up with this, the Palmini folks wrote it somewhere. I thought it was somewhat of a cheesy statement. But they are right. I’ll tell you why:
Have you ever seen someone simply consume pasta without any sauces, spices, cheese, or oil/butter? Of course not. That’s because pasta is just a bland vehicle for flavor. It’s really the least exciting food out there.
Now, palm hearts are great by themselves. They taste somewhat like artichokes, but better. A little nutty, a little lemony. And covered in this baked feta sauce? Oh, man… I cannot express in words.Baked feta sauce smashed and ready for pasta
I haven’t actually tried (yet) the original Palmini pasta, but I am an avid fan of palm hearts and know that they vary a lot in texture and taste in between brands. Some are softer, some have more of a bite, some are almost crunchy. Taste can be very mild to stronger, as well.
What I’m trying to say here is that, if you tried the original Palmini and didn’t love it, you can try another brand of palm heart pasta – I’ve heard that Trader Joe’s and Miracle Noodle just launched their own – or you can try DIY your pasta, just like I did.
FAQ
How do you make hearts of palm noodles?
How to use hearts of palm pasta. TJ’s Hearts of Palm Pasta can be heated in a pan for a few minutes by simply opening the pouch. You can combine it with stir-fried vegetables and diced chicken or serve it with tomato sauce and Parmesan.
Can hearts of palm be Spiralized?
Hearts of palm are now available finely chopped into rice form or spiralized into pasta, which you can typically find in the frozen section, thanks to the rise in popularity of plant-based and gluten-free foods.
How do you soften heart of palm noodles?
Naar explains that boiling hearts of palm noodles in water for five to ten minutes will easily soften them. They’re harder to overcook than super-soft zoodles.
Are palm heart noodles healthy?
Hearts of palm pasta is low in calories and low in carbs, which is great news for our scales. 20 calories, 4 grams of carbohydrates, and about 1 gram of protein are found in one serving of hearts of palm pasta. If you consume the entire package, which is simple to do, you will consume only 60 calories.
