Plant-Based Cooking Class: Pasta!

November 1. Homemade pasta is on another level entirely. We'll make fettuccine with two sauces -- garlicky Alfredo and roasted red pepper. Our ravioli will be filled with tofu spinach ricotta and mushroom fillings. Save room for tiramisu, all plant-based! You'll enjoy a snack plate to nibble on while we cook. You'll sample and take home the recipes (and any leftovers). Small class, one-on-one learning, some demo, and some hands-on. Bring an appetite and an interest in plant-based cooking. A confirmation letter will include directions.

Host or Publisher Karen Pullen of Everyday Plant-Based Cooking School