A luscious pasta dish with no cheese, cream or butter? Absolutely! Canned artichoke hearts are blended into a creamy sauce mixed with roasted red peppers, olives, capers and fresh herbs for an out-of-the-box, unexpected vegan dinner.
Chef Megan Hysaw puts a vegan twist on a traditional, takeout classic that is crispy on the outside, tender on the inside and smothered in flavorful sauce.