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.