Move over boring basil pesto, this creamy sardine pesto pasta is the ultimate pantry hack that tastes like fine dining! Flaked, omega-rich sardines blend seamlessly into a vibrant green pesto, then swirl into al dente pasta and a splash of cream for a luxuriously silky sauce. In just 20 minutes, you’ll have a dish that’s equal parts rich, bright, and ocean-fresh.
Why You’ll Love This Recipe
- 5-Ingredient Wonder: Canned sardines, jarred pesto, pasta, cream, and lemon, minimal shopping, maximum flavor.
- Silky Texture: A touch of cream transforms pesto into a velvety sauce that coats every noodle.
- Healthy Powerhouse: Sardines pack omega-3s & protein; basil and garlic deliver antioxidant punch.
- Weeknight Friendly: One-pot pasta method means less cleanup and more dinner time.
Equipment Needed
- Large pot (for pasta)
- Colander
- Large skillet or sauté pan
- Mixing spoon
- Grater (for lemon zest)
Timings & Servings
- Prep time: 5 minutes
- Cook time: 15 minutes
- Total time: 20 minutes
- Yields: 4 servings
Nutritional Information (per serving)
- Calories: 480 kcal
- Fat: 28 g
- Carbohydrates: 50 g
- Protein: 18 g
- Fiber: 3 g
- Sugar: 3 g
- Sodium: 650 mg
Ingredients
- 12 oz (340 g) pasta (fettuccine, linguine, or penne)
- 1 (4.4-oz) can sardines in olive oil, drained, reserving 1 tbsp oil
- ½ cup prepared basil pesto
- ¼ cup heavy cream (or half-and-half)
- Zest and juice of ½ lemon
- Salt & freshly ground black pepper, to taste
- Optional garnish: extra lemon zest, toasted pine nuts, fresh basil leaves
Instructions
- Cook the Pasta:
- Bring a large pot of salted water to a boil. Cook pasta according to package directions until al dente. Reserve ½ cup pasta water, then drain.
- Prepare the Sardine–Pesto Sauce:
- While pasta cooks, heat the reserved 1 tbsp sardine oil in a large skillet over medium heat.
- Add drained sardines and gently break into chunks with a spoon. Sauté 1 minute.
- Build the Creamy Pesto:
- Stir in the pesto and lemon zest, cooking 30 seconds until fragrant.
- Pour in the cream and lemon juice; stir to combine. If the sauce is too thick, add a splash of reserved pasta water to loosen.
- Toss with Pasta:
- Add drained pasta to the skillet. Toss thoroughly to coat, adding more pasta water as needed for a silky consistency.
- Season with salt and pepper to taste.
- Serve:
- Divide pasta among bowls. Garnish with extra lemon zest, toasted pine nuts, and basil leaves if desired. Serve immediately.
Chef’s Tips
- Pasta Water Magic: The starchy cooking water helps bind and thin the sauce—add it gradually until you hit the perfect creaminess.
- Pesto Swap: Homemade or high-quality jarred pesto both work; adjust quantity to taste.
- Sardine Variety: Try sardines in lemon or tomato sauce for a flavor twist.
Frequently Asked Questions
- Can I use tuna instead of sardines?
Yes—canned tuna creates a milder flavor that still pairs beautifully with pesto. - How do I make this dairy-free?
Swap heavy cream for full-fat coconut milk and use a dairy-free pesto. - Can I prep ahead?
Prepare the sardine–pesto sauce up to 24 hours in advance; reheat gently and toss with freshly cooked pasta.
Insanely Easy Creamy Sardine Pesto Pasta
Move over boring basil pesto—this creamy sardine pesto pasta is the ultimate pantry hack that tastes like fine dining. Flaked, omega-rich sardines blend seamlessly into a vibrant green pesto, then swirl into al dente pasta and a splash of cream for a luxuriously silky sauce. In just 20 minutes, you’ll have a dish that’s equal parts rich, bright, and tasty.
Ingredients
Equipment
Method
Instructions
Cook the Pasta:
- Bring a large pot of salted water to a boil. Cook pasta according to package directions until al dente. Reserve ½ cup pasta water, then drain.
Prepare the Sardine–Pesto Sauce:
- While pasta cooks, heat the reserved 1 tbsp sardine oil in a large skillet over medium heat.
- Add drained sardines and gently break into chunks with a spoon. Sauté 1 minute.
Build the Creamy Pesto:
- Stir in the pesto and lemon zest, cooking 30 seconds until fragrant.
- Pour in the cream and lemon juice; stir to combine. If the sauce is too thick, add a splash of reserved pasta water to loosen.
Toss with Pasta:
- Add drained pasta to the skillet. Toss thoroughly to coat, adding more pasta water as needed for a silky consistency.
- Season with salt and pepper to taste.
Serve:
- Divide pasta among bowls. Garnish with extra lemon zest, toasted pine nuts, and basil leaves if desired. Serve immediately.
Nutrition
Notes
Chef’s Tips
- Pasta Water Magic: The starchy cooking water helps bind and thin the sauce—add it gradually until you hit the perfect creaminess.
- Pesto Swap: Homemade or high-quality jarred pesto both work; adjust quantity to taste.
- Sardine Variety: Try sardines in lemon or tomato sauce for a flavor twist.
- Can I use tuna instead of sardines?
Yes—canned tuna creates a milder flavor that still pairs beautifully with pesto. - How do I make this dairy-free?
Swap heavy cream for full-fat coconut milk and use a dairy-free pesto. - Can I prep ahead?
Prepare the sardine–pesto sauce up to 24 hours in advance; reheat gently and toss with freshly cooked pasta.
