Vegan Bagna Cauda Pasta with Artichokes
Bagna Cauda is an Italian dish that translates into “hot bath”. It’s from the Piedmont region of Italy and is usually served as a dipping sauce and kept warm, m
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Cooking tools:
- Food processor
- Pot
- Colander
- Skillet
- Stove
- Microwave
Ingredients
- 8 ounces dried short cut pasta (I used Strozzapreti)
- 1 cup pitted green olives
- 2 teaspoons capers
- 1/3 cup olive oil
- 2 tablespoons vegan butter
- 8-10 garlic cloves, finely chopped
- 6-8 ounces of quartered artichoke hearts (from a jar or frozen)
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