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
Energy (kcal)
754kcal
Energy (kJ)
3154kJ
Protein (g)
23.7g
Carbohydrate incl. fibre (g)
99.1g
Carbohydrate excl. fibre (g)
95.0g
Sugar (g)
3.6g
Fibre (g)
4.1g
Fat (g)
28.2g
Saturated fat (g)
11.8g
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)
77mg
Salt (g)
0.19g
Vitamin A (IU)
126IU
Vitamin C (mg)
1.4mg
Calcium (mg)
36mg
Iron (mg)
4.42mg
Potassium (mg)
427mg
Total
3014kcal
12615kJ
94.9g
396.6g
380.0g
14.2g
16.6g
112.8g
47.2g
35.3g
23.2g
12.1g
0.1g
233mg
309mg
0.76g
505IU
5.7mg
146mg
17.66mg
1706mg
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.