Cheesy Alfredo Pasta


1 box of ziti pasta cooked according to the box instructions

1 8oz pkg of baby portobello mushrooms sliced

1 bunch of asparagus trimmed and cut into 1-2 inch pieces

4 cloves of fresh garlic minced

4 cups of plain unsweetened almond milk

1-1/2 cups of cooked artichoke hearts

4 tbs of vegan butter (use earth balance)

3 tbs of extra virgin olive oil plus more for drizzling

2 packages of vegan mozzarella shreds (I use the Whole Foods brand or the Volife brand)

Sea salt and pepper to taste

2 tbs of fresh basil chopped


  • First cook the pasta according to the box instructions and set aside.

  • Next bring a large skillet over medium heat and add in 1 tbs of butter and 2 tbs of extra virgin olive oil.

  • Once the oil is hot add in the mushrooms, asparagus, artichokes and garlic and cook while stirring occasionally for 5-6 minutes or until cooked to your desired tenderness. Add salt to taste and set aside.

  • Now prepare the cheese sauce by adding 3 tbs of vegan butter into a medium size pot or sauce pan and bring to medium heat.

  • Add in the garlic and cook for about 30 seconds before carefully stirring in the almond milk and cheese

  • Cook for 4-5 minutes or until the cheese completely melts.

  • Add salt and pepper to taste.

  • Now you can combine the pasta, the sauce and vegetables into a large pot and mix well.

  • Garnish with fresh basil and additional extra virgin olive oil.


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