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Ingredients
US|METRIC
4 SERVINGS
- 12 oz. elbow pasta (uncooked, use gluten-free if needed*)
- 28 oz. artichoke hearts (quartered, drained)
- 1 cup petite peas (cooked, or thawed frozen petite peas)
- 3 stalks celery (trimmed and diced)
- 1/3 cup white onion (finely diced, or red onion)
- 1/2 cup vegan mayonnaise
- 1 Tbsp. fresh lemon juice
- 1/2 tsp. black salt (i.e.kala namak—for an eggy flavor or fine sea salt, plus more fine sea salt to taste)
- freshly ground black pepper (to taste)
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NutritionView More
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460Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories460Calories from Fat20 |
| % DAILY VALUE |
| Total Fat1.5g2% |
| Saturated Fat |
| Trans Fat |
| Cholesterol |
| Sodium430mg18% |
| Potassium900mg26% |
| Protein19g |
| Calories from Fat20 |
| % DAILY VALUE |
| Total Carbohydrate95g32% |
| Dietary Fiber23g92% |
| Sugars8g |
| Vitamin A8% |
| Vitamin C50% |
| Calcium8% |
| Iron25% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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