🇮🇹 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. 🍝 🥗

Dr. Loomis’s notes:

https://pmc.ncbi.nlm.nih.gov/articles/PMC12024969/

https://www.healthline.com/nutrition/what-is-the-portfolio-diet#how-to-follow

TEFF LOVE BOOK: https://amzn.to/3H0GcuU

CARIBBEAN VEGAN BOOK : https://amzn.to/4lJAPzt

CARLA’S RECOMMENDED RECIPE : https://monkeyandmekitchenadventures.com/vegan-thai-curry-mac-and-cheese/

NOTE - Don't use as many potatoes