1 (8 oz.) pkg. Jerusalem artichoke rotini
1 bunch green onions, chopped
1 c. sliced, pitted, chopped black olives
1 c. sliced mushrooms
1/2 tsp. dried sweet basil
1 c. shredded soy Mozzarella cheese
1 green bell pepper, cored, seeded and chopped
1 c. chopped zucchini
1 c. chopped tomatoes
1 tsp. vegie-sal or Braggs Amino Acid
1 c. pimento cashew cheese

Prepare rotini according to package directions. Preheat oven to 350°. Drain rotini and place in large bowl. Add all vegetables and stir. Add in all seasonings into pimento cashew cheese. Add this mixture to bowl of rotini and vegetables and stir in gently, but thoroughly. Pour into 13 x 9-inch baking dish. Top with soy Mozzarella. Bake for approximately 30 minutes or until vegetables are tender. Makes 10 to 12 servings.