For decades we’ve heard that pasta and carbs are unhealthy and bad for weight loss. Some kinds of pasta are actually good for you and can help feed a healthy gut microbiome. Join us to find out more about pasta’s healthy potential and watch or cook along as we make some delicious plant-based pasta dishes.

All recipes are oil-free, sugar-free, and 100% plant-based. I’ll show you ways to control the spiciness levels.

Recipes we will make (subject to change):

• Lemony Arugula Pasta

• Pasta alla Norma

• Couscous Salad

The class takes place over Zoom. It is offered through Mt. Hood Community College, and anyone can register — you do not need to live in Oregon. You will receive a Zoom meeting link about 48 hours before the class.

The class format is “optional cook-along.” I send the recipes and prep instructions to all students about a week ahead of time. This gives you time to gather ingredients for any recipes you’d like to cook along with me as I demonstrate them over Zoom. The class climate is informal and interactive, and my co-host and I check in with those who are cooking along to make sure they aren’t having any problems.

Registration link here. ($29. Discount of $10 if you’re 62 years old or older; Oregon residency not required)

Linda Tyler is a cooking instructor, recipe developer, writer, and editor. She teaches plant-based cooking for Portland and Mt. Hood Community Colleges. She is the author of The Plant-Based Anti-Inflammatory Cookbook. Through her website, www.graciousvegan.com, Linda shares plant-based recipes and answers to common questions about plant-based cooking. She has published recipes in the Vegan Journal and appeared on Chef AJ Live and Portland’s TV station KATU's Afternoon Live program. She is a volunteer video reviewer for Nutritionfacts.org.