Plant-Based Cooking Class: Pasta!

September 14. Homemade pasta is on another level entirely. We'll make fettucini with two sauces -- garlicky Alfredo and roasted red pepper. Our raviolis will be filled with tofu ricotta and mushroom fillings. Save room for tiramisu, all plant-based! You'll enjoy a snack plate to nibble on while I cook at least five recipes. You'll sample and take home the recipes (and any leftovers). You can be hands-on, or just observe. 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