WHAT YOU'LL NEED
- 500 g linguine pasta
- ½ cup leeks (sliced)
- 2 tbsp canola oil
- 1 pack Knorr Complete Recipe Mix Ginataang Gulay
- 4 cloves garlic (chopped)
- 1 cup all purpose cream
- 1 tsp truffle oil
- 1 pc cooked salmon fillet (sliced into fingers)
- sliced leeks and toasted garlic for garnish
NUTRITIONAL INFORMATION
Amount per serving
Protein (g)
23.8g
Energy (kJ)
3170kJ
Energy (kcal)
757kcal
Carbohydrate incl. fibre (g)
100.3g
Carbohydrate excl. fibre (g)
96.0g
Sugar (g)
3.9g
Fibre (g)
4.3g
Fat (g)
28.1g
Saturated fat (g)
11.7g
Unsaturated fat (g)
8.8g
Monounsaturated fat (g)
5.8g
Polyunsaturated fat (g)
3.0g
Trans fat (g)
0.0g
Cholesterol (mg)
58mg
Sodium (mg)
79mg
Salt (g)
0.19g
Vitamin A (IU)
270IU
Vitamin C (mg)
2.5mg
Calcium (mg)
42mg
Iron (mg)
4.60mg
Potassium (mg)
442mg
Total
95.4g
12680kJ
3030kcal
401.3g
384.1g
15.6g
17.2g
112.4g
46.9g
35.4g
23.2g
12.2g
0.1g
231mg
315mg
0.78g
1082IU
9.9mg
166mg
18.39mg
1768mg
Let's Get Cooking
- 1 First, season fish with. Next, Sear in high heat and after 30 seconds flip it over with a spatula.
- 2 In cooking pasta: Cook linguine in boiling water until al dente. Drain and set aside.
- 3 Mix together Knorr Complete Recipe mix Ginataang Gulay with water then add to pot. Bring to boil and simmer until think. Set aside.
- 4 Next, get a pan and saute onions and garlic in oil. Add prepared gata mix, and in low heat, add the cream and linguine.
- 5 Turn off the heat. Add truffle oil. Mix well and arrange on plate topped with salmon fillets, leeks and toasted garlic.