Learn how to make fresh pasta and gnocchi from scratch that's also vegan! Paired with simple, seasonal sauces and vegan alternatives, these plant-based crowd pleasers will satisfy vegans and omnivores alike.
Menu:
- Cashew "Cheese" and Herb Ravioli with Burst Cherry Tomatoes and Basil
- Potato Gnocchi with Peas, Roasted Mushrooms and Truffle "Cream" Sauce
- Spinach Fettuccine with Herb-Lemon Pesto
Skills Covered in Class Include:
- Getting Familiar with Dairy and Egg Substitutes
- Working with, Rolling out and Shaping Dough
- Using a Pasta Roller
- Using Nuts as a Cheese Substitute
- Preparing Filled Pasta
- Selecting and Roasting Mushrooms
- Preparing Pesto
- Working with Fresh Herbs
Due to the layout of our kitchens and in consideration of your classmates, students will work in groups of 3 to 5 people. Parties of 6 or more will be directed to our private events department so we can accommodate them appropriately.
School Notes:
Important:
- Please note that upon purchase, your email address may be shared with The Chopping Block Lincoln Square, and you will be receiving class and/or marketing information from the provider.
- Also note that by purchasing seats for classes at The Chopping Block you are authorizing CourseHorse to charge your card if you order additional drinks and do not pay for them at the time of the class.