Cooking Class: Vegan Scallop Pasta with Tamuno Imbu

Date/Time
Monday, June 21, 2021
5:30pm - 6:30pm

Getting ready for those summer vibes? This vegan scallop pasta with a wine sauce is a light meal that’s perfect for hot weather.

Join us for this cooking class and learn to make your own 100% vegan scallops using king oyster mushrooms. They’re also easy to refrigerate and store.

During this one-hour online class, you’ll cook along with Tamuno to whip up a dish that will wow your summer guests. If you’re planning a July 4th celebration, this pasta dish will be the perfect addition!

Class registration is $5, or free for students and people who are unemployed. The class will take place via Zoom and login instructions will be provided after registration.

REGISTER HERE

You’ll need to pre-purchase or have on hand these ingredients:

  • 4 king oyster mushrooms
  • 2 tbsp olive oil
  • 1 shallot (finely chopped)
  • 2 cloves garlic (minced)
  • 2 tbsp capers
  • 200 ml white wine (use a dry variety – and make sure it’s vegan sub for olive oil)
  • 250 g pasta (I used orecchiette, make sure you use a vegan variety)
  • 70 g baby spinach
  • 2 tbsp nutritional yeast
  • 1/2 lemon
  • small bunch fresh dill (roughly torn)
  • pinch flaky sea salt
  • 1/4 tsp ground black pepper

We’ll be using the Vegan Scallop Pasta recipe from the School Night Vegan blog. We invite you to also check out the other great recipes there!

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