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.