Tonight I made the Blushing Alfredo Fettuccine (page 108) out of Robin
Robertson's latest book, "Vegan on the Cheap."
The recipe was very easy to follow. I opted to go with the splurge suggestion and use vegan cream cheese in place of tofu, since I had it on hand.
The dish was delicious! Everyone liked it and the kids really loved it. My son ate more pasta than I've seen him eat in quite some time. Very good dish that I will be making again.
I used whole wheat fettuccine and I served the pasta with steamed artichoke halves (with homemade dip) and fresh cherries. Great dinner!