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Mackerel and red lentil fusilli with creamy pepper sauce recipe

Mackerel and red lentil fusilli with creamy pepper sauce recipe

32 ratings

Make the most of store cupboard ingredients with this mackerel pasta dish. Tender fish is coated in a creamy pepper sauce and served with red lentil fusilli. This dish will become a firm family favourite. See method

  • Serves 4
  • 5 mins to prepare and 15 mins to cook
  • 585 calories / serving
  • Gluten-free


  • 2 tbsp olive oil
  • 2 red peppers, sliced
  • 1 onion, sliced
  • 2 garlic cloves, crushed
  • 400g tin chopped tomatoes​
  • 250g red lentil fusilli
  • 150ml 50% less fat crème fraîche
  • 2 x 125g tins mackerel in tomato sauce
  • 10g fresh basil, leaves picked
If you don't have chopped tomatoes, chop up a tin of plum tomatoes instead

Each serving contains

  • Energy

  • Fat

    24g 35%
  • Saturates

    8g 38%
  • Sugars

    14g 15%
  • Salt

    0.8g 13%

of the reference intake
Carbohydrate 58.6g Protein 31.5g Fibre 7.5g


1. Heat the oil in a frying pan over a medium heat and fry the peppers and onion with a pinch of salt for 6-8 mins until tender. Stir in the garlic, fry for 1 min, then tip in the tomatoes with half a can of water (200ml). Simmer for 10 mins until the sauce thickens slightly.

2. Meanwhile, cook the pasta to pack instructions. Drain well, reserving 100ml cooking water.

3. Add the crème fraîche and mackerel to the tomato sauce and warm through for 2 mins, breaking up any large pieces of mackerel with a spoon; season. Fold in the pasta and toss to coat in the sauce, adding a little of the reserved water to loosen if you need. Scatter with the basil leaves to serve.

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