Creamy Mackerel Pasta|| Gourmet On A Budget||Dinner Under 30 Minutes|| From Basic To Bougie

heavy cream

🥗Healthier: Greek yogurt

💰Cheaper: milk + cornstarch

Greek yogurt reduces calories while maintaining creaminess

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grated pecorino

Nutritional yeast adds a cheesy flavor with fewer calories.

Boil a pot of water and season it heavily with sea salt until it tastes like ocean water.

Open the package of spaghetti and drop it into the boiling water, stirring to prevent sticking.

Cook the spaghetti according to package directions for about 6-7 minutes until al dente, stirring occasionally.

In a skillet, heat about 1 tablespoon of olive oil over medium heat until hot.

Add chopped tomato, julienned carrots, and onion to the skillet; sauté for about 2 minutes until they start to sweat.

Add julienned green and red bell peppers to the skillet and continue to cook.

Sprinkle in paprika and Mrs. Dash Italian blend for flavor, along with a tad bit of salt.

Add the canned mackerel to the skillet, breaking it into chunks but not mincing it; let it simmer.

Pour in 6.8 ounces of heavy cream and stir until combined; let it thicken slightly.

Taste the sauce and adjust seasoning with salt as needed, considering the saltiness of the cheese blend.

Add half the amount of parmesan cheese and stir well.

Add the cooked spaghetti to the sauce, tossing to combine everything together.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens