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    Allianna's Kitchen » Diet » Autoimmune Protocol

    Published: Mar 12, 2022 by Allianna Moximchalk · This post may contain affiliate links · 5 Comments

    Easy Mackerel Pasta With Creamy Pesto

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    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. 

    overhead shot of pasta with fresh pesto on top with mackerel

    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! 

    all ingredinets laid out in bowls

    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! 

    fresh pesto in the food processor

    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. 

    side picture of pasta and pesto with fish on top

    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

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    side picture of pasta and pesto with fish on top

    Easy Mackerel Pasta With Creamy Pesto

    Course Meals
    Cuisine American
    Keyword easy, pasta, quick
    Prep Time 10 minutes
    Cook Time 5 minutes
    Total Time 15 minutes
    Servings 3 servings
    Author Allianna Moximchalk
    866kcal
    Cost $10
    Print Recipe Pin Recipe

    Equipment

    • Food processor

    Ingredients

    For the pasta:

    • 1 box spaghetti I like Jovial cassava gluten free noodles
    • sea salt to prevent the pasta from sticking
    • 1 pound canned mackerel
    • olive oil to drizzle over the pasta once it is done

    For the pesto:

    • 4 cup fresh basil
    • 1/2 cup pine nuts omit for AIP
    • 8 cloves garlic
    • 1 1/2 cups olive oil
    • 1/2 cup nutritional yeast OR Parmesan cheese if you eat dairy
    • 2 lemons juiced
    • 1/2 tsp sea salt

    To serve:

    • fresh tomatoes optional, omit for AIP

    Instructions

    • Cook the pasta according to the instruction on the box. Sprinkle some sea salt in the pasta and mix while cooking to prevent sticking. Once the pasta is done, drain the noodles and drizzle with olive oil.
    • While the pasta is cooking make the pesto sauce by placing all ingredients in a food processor and blending until smooth. Pour the pesto over the pasta and drain the mackerel. Top off with fresh cherry tomatoes.
      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

    Notes

    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
     
    This recipe can hold up in the fridge for up to 3 days. 
    Quick, easy, pasta and fish recipe!
    Serving: 1serving | Calories: 866kcal | Carbohydrates: 43g | Protein: 64g | Fat: 40g | Saturated Fat: 19g | Polyunsaturated Fat: 23g | Monounsaturated Fat: 87g | Cholesterol: 119mg | Sodium: 500mg | Potassium: 1136mg | Fiber: 10g | Sugar: 7g | Vitamin A: 2366IU | Vitamin C: 48mg | Calcium: 491mg | Iron: 9mg
    Tried this recipe?Tag me on instagram @alliannaskitchen!

    More Autoimmune Protocol

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    • Instant Pot Turkey Soup
    • Air Fryer Sweet Potato Cubes

    Reader Interactions

    Comments

    1. Alice says

      March 12, 2022 at 10:28 pm

      5 stars
      I cannot wait to try! This sounds amazing.

      Reply
    2. Mitch says

      March 12, 2022 at 10:30 pm

      5 stars
      I loved this recipe!

      Reply
    3. Paula says

      May 26, 2022 at 1:43 am

      5 stars
      Sounds delicious. Am going to try

      Reply
      • Allianna Moximchalk says

        May 27, 2022 at 5:25 pm

        It is so good!

        Reply
    4. Madelyn says

      October 05, 2022 at 2:37 am

      5 stars
      This was so good! Mackerel has such a rich umami flavor while also barely being fishy.
      I would highly recommend the tomatoes in it if you can have them. I put cherry tomatoes in a hot pan to break down some, then added the mackerel and broke it up into small pieces. Once that was warmed through and added the pesto and pasta. Finished with some parmesan cheese, and it was great!

      Reply

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    Hi, I'm Allianna! Allianna's Kitchen started by accident after battling an undiagnosed autoimmune disease for nearly my whole life.

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