Learn how to make homemade vegan pasta with Food for Life instructor Karen Pullen. In this hands-on class you make fresh, egg-free pasta dough from scratch and then form it into ravioli and fettuccine noodles. The raviolis get two fillings: butternut squash with chopped almonds and pesto tofu ricotta. The fettuccine features two sauces: roasted tomatoes with capers and alfredo. You finish the class with a full meal of your homemade pasta!
This class is open to anyone interested in vegan cooking, no experience necessary.
Join us on Saturday, April 4 from 11 am–1 pm at Pacifica Common House in Carrboro, NC. Space is limited. Tickets are $30 per person and all proceeds benefit the animals of Piedmont Farm Animal Refuge.
We need volunteers to assist Karen with this class. Learn more and sign up!
Karen Pullen is a certified instructor in the Food For Life program developed by the Physicians Committee for Responsible Medicine. She has been a math teacher, an industrial engineer, and owner of a vegetarian B&B. She is also a mystery writer. She completed Rouxbe’s Plant-Based Professional Course and is certified in plant-based nutrition by the T. Colin Campbell Center for Nutrition Studies at Cornell. Learn more about Karen, including recipes and resources, at https://everydayplant-based.com/