Laura's Vegan Table


  • 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)

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, much like fondue, and served with vegetables and bread. This sauce is made with olive oil, vegan butter, garlic, and puréed green olives + capers in place of anchovies, which are used in the traditional version. Salty and savory, this dish has a lot of flavor. Buon appetito!


Cook pasta according to package instructions. While the pasta is cooking, add the green olives and capers to a food processor and process until smooth or fine (I left mine with a little texture and not completely smooth). Set aside.

If using frozen artichoke hearts, heat them in the microwave or stove top for a few minutes and set aside.

Add the olive oil and butter to a pan on medium heat. Add the garlic and sauté for about a minute or two until the garlic is just starting to brown., then add in the artichokes and olive mixture. Drain the pasta and add to the pan with the other ingredients. Toss to coat well. Add more olive oil as needed. Serve warm.