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Creamy Salmon and Pea Penne

  • Cooking Time

    mins
  • Difficulty

  • Prep time

    mins
  • Serves

    people

Nutritional information

 

Amount per serving

Protein (g)

5.0g

Energy (kJ)

554kJ

Energy (kcal)

133kcal

Carbohydrate incl. fibre (g)

11.0g

Carbohydrate excl. fibre (g)

9.9g

Sugar (g)

8.1g

Fibre (g)

1.1g

Fat (g)

7.9g

Saturated fat (g)

2.7g

Unsaturated fat (g)

4.5g

Monounsaturated fat (g)

3.2g

Polyunsaturated fat (g)

1.4g

Trans fat (g)

0.0g

Cholesterol (mg)

12mg

Sodium (mg)

56mg

Salt (g)

0.14g

Vitamin A (IU)

295IU

Vitamin C (mg)

8.7mg

Calcium (mg)

155mg

Iron (mg)

0.32mg

Potassium (mg)

243mg

Total

20.1g

2218kJ

532kcal

44.0g

39.4g

32.5g

4.6g

31.6g

10.7g

18.1g

12.7g

5.4g

0.0g

50mg

223mg

0.56g

1179IU

34.9mg

618mg

1.28mg

971mg

  • 200 g durum wheat penne
  • 15 ml sunflower oil
  • 10 ml crushed garlic
  • 1 onion, diced
  • 2 x 210 g tins pink salmon, drained
  • 500 ml milk
  • 1 sachet Knorr cheese, Mushroom and Garlic Pasta Sauce
  • ½ cup frozen green peas
  • ¼ fresh lemon
  • Robertsons freshly ground Black Pepper
  • 1 Bring a large pot of salted water (1.2 lt water with 7.5 ml salt) to the boil and cook the pasta until al dente (cooked but still firm to the bite) then drain and set aside
  • 2 Heat oil in a large pot or deep pan and fry the garlic and onion until soft
  • 3 Add the salmon and milk and stir in the contents of the sachet of KNORR Cheese, Mushroom & Garlic Pasta Sauce
  • 4 Allow to simmer on a low heat for 5 minutes stirring occasionally
  • 5 Add the green peas and a squeeze of fresh lemon juice and simmer for a further 5 minutes
  • 6 Combine the sauce with the cooked penne, transfer to a serving dish and serve immediately
  • 7 Season with Robertson Freshly Ground Black Pepper and serve hot