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. 🍝 🥗

Recipes for this class are now available in your member library. You’ll receive a Zoom link 30 minutes before class.