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5 Plant-Based Pasta Sauces From Culinary School in Italy

Use greens, beans, nuts, and broth to make beyond-satisfying vegan sauces

Scroll on to learn about the kale-almond pesto coating these lumache.

When people ask me about the best thing I learned in Italian culinary school, I’m tempted to hit ’em with a showstopper — like the beef-tongue ravioli with carrot-ginger sauce or the seared scallops with a quintet of vegetable purées. Those were…



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Sara Cagle

Freelance food and travel writer. Living in LA and usually thinking about Italy. Work at saracagle.com and food pics @caglecooks