Easy Mackerel Pasta With Creamy Pesto

This Mackerel Pasta With Fresh Pesto is by far my new favorite way to eat pasta! The fresh, salty, lemon pesto sauce combined with the moist mackerel and fresh cherry tomatoes are seriously to die for. This dish takes less than 15 minutes to make and makes for a perfect weeknight quick and easy meal. 

This recipe is packed with flavor and so simple as well! If you are looking for a lower calorie option, you could swap the pasta for Spaghetti Squash instead! If you have left over pesto, you can also make my Pesto Orzo Salad. If you enjoy this pasta dish, you would also enjoy my Gluten Free Ravioli as well!

Jump to:

• What Is Mackerel?
• What Makes This Recipe So Good?
• Ingredients- 
• How To Make:
• What Goes Well With This Recipe?
• What is the difference between mackerel vs salmon?
• How Can I Eat Canned Mackerel?
• Chef’s Tips:
• If you like this recipe, you will LOVE my other fish pasta recipes:
• Easy Mackerel Pasta With Creamy Pesto

What Is Mackerel?

• I was first exposed to mackerel in the grocery store. I had never heard of it before! Mackerel is a salt water fish that is a little salty yet sweet. I like to buy it in the canned version with oil. 

This recipe was made in partnership with Heinen’s, my favorite grocery store in Ohio!

What Makes This Recipe So Good?

• First off my fresh pesto recipe goes great on just about anything! It is full of flavor and so delicious. 
• This recipe is super easy to make. The only thing that requires cooking is the noodles!
• You can have dinner on the table with this recipe in only 15 minutes which makes it a great weeknight option. 
• This recipe is super fresh and reminds me so much of Summer. It is a great elegant dinner to make when you do not want to be cooking in the kitchen all day. 
• This recipe can be made AIP (autoimmune protocol), Whole30, paleo, pescatarian, gluten free, dairy free, grain free and keto friendly. 
• To make this recipe keto friendly all you have to do is use vegetable noodles! 
• If you are into fish lately like I am, you will want to check out my other favorite fish recipe on my blog-Gluten Free Fish and Chips.

Ingredients- 

• Canned mackerel-I like the King Oscar brand, I have found it is the cleanest option! I am ok with it being in olive oil. If you like the lower fat option, you can get it in salt water. I personally think buying it stored in olive oil keeps it nice and moist. 
• Pasta-You can use any kind of pasta here! Edamame, vegetable zoodles, or my favorite cassava noodles. If you are gluten free make sure you buy a gluten free kind!
• Olive oil-To keep the pasta from clumping once it is done. 
• Salt-To prevent the pasta from clumping as it cooks. 

For the fresh pesto-

• Basil-Fresh basil is a must! I include the stems in mine to minimize any waste. Make sure to wash off the basil prior to using it. 
• Lemon juice-This helps with the flavor and adds a little kick. I highly suggest NOT skipping this key ingredient. 
• Olive oil-I have found olive oil is the best base for pesto because it has the most perfect flavor profile. While olive oil is my preference, any kind of oil could technically work but note that it may change the flavor profile. 
• Sea salt-This prevents the pesto sauce from tasting flat and is a must!
• Pine nuts-My go to nut for pesto. Note you can use walnuts here if you do not have pine nuts but it will change the flavor profile. 
• Garlic-For flavor.
• Nutritional yeast-I use this instead of parmesan cheese but if you eat dairy you can use regular parm! I have been dairy free for years so nutritional yeast is always my go to swap out for regular parmesan cheese. 

To serve-

• Fresh tomatoes, totally optional but delicious! 

How To Make:

• First make the pasta according to the instructions on the box. Note that to get your pasta not to clump together, the salt mixed in with the pasta is important. I like to put a little sprinkle in to help prevent clumping. Also be sure to mix your pasta as you cook it. 
• While the pasta is cooking, mix the pesto ingredients. I make my pesto in this food processor that I have had for years! 
• Once the pasta is done, drain it and drizzle with olive oil to keep the noodles nice and soft. 
• Pour the pesto overtop and mix well. 
• Drain the mackerel cans and shred the fish with two forks. 
• Add the shredded mackerel on top of the pasta and serve with optional tomatoes. 

What Goes Well With This Recipe?

• I love eating this pasta with my homemade garlic bread!

What is the difference between mackerel vs salmon?

• Mackerel is higher in fat, calories and contains more trace nutrients. 

How Can I Eat Canned Mackerel?

• I love eating it over greens when I do not have time to make this full recipe!

Chef’s Tips:

• Be sure to mix the pesto with the pasta as soon as it is ready! The pesto will prevent the noodles from sticking together. 
• This recipe can last in the fridge for up to 4 days. 

If you like this recipe, you will LOVE my other fish pasta recipes:

• Shrimp Pesto Pasta
• Gluten Free Shrimp Scampi

If you enjoyed this recipe it would mean the world to me if you rated it and left a comment below. It helps others find it on google.xoxo-Allianna