Cooking Class: Fresh Take on Italian: Creamy Pasta + Chopped Salad
Fresh Take on Italian: Creamy Pasta + Chopped Salad
Skip the heavy sauces and greasy dressings — this plant-powered Italian-inspired class is all about fresh flavor and feel-good ingredients. We’ll make a rich, velvety pasta sauce from roasted summer veggies and white beans (you won’t miss the cream, promise) and pair it with a crisp, tangy chopped salad that holds up beautifully in the fridge all week. Everything’s whole food, plant-based, and oil-free — but big on taste. Perfect for hot nights, easy lunches, and anyone craving a little Italian comfort without the post-meal slump.
Fresh Take on Italian: Creamy Pasta + Chopped Salad
Skip the heavy sauces and greasy dressings — this plant-powered Italian-inspired class is all about fresh flavor and feel-good ingredients. We’ll make a rich, velvety pasta sauce from roasted summer veggies and white beans (you won’t miss the cream, promise) and pair it with a crisp, tangy chopped salad that holds up beautifully in the fridge all week. Everything’s whole food, plant-based, and oil-free — but big on taste. Perfect for hot nights, easy lunches, and anyone craving a little Italian comfort without the post-meal slump.
Fresh Take on Italian: Creamy Pasta + Chopped Salad
Skip the heavy sauces and greasy dressings — this plant-powered Italian-inspired class is all about fresh flavor and feel-good ingredients. We’ll make a rich, velvety pasta sauce from roasted summer veggies and white beans (you won’t miss the cream, promise) and pair it with a crisp, tangy chopped salad that holds up beautifully in the fridge all week. Everything’s whole food, plant-based, and oil-free — but big on taste. Perfect for hot nights, easy lunches, and anyone craving a little Italian comfort without the post-meal slump.