Incredible Vegan Chili Crisp Fettucine Alfredo

0 Cook the fettucine according to package directions. Making sure to reserve at least 1/2 a cup of the pasta water before you drain the pasta. Once the pasta is al dente, drain it. 
1 While the pasta is cooking start prepping the sauce. Add the silken tofu, non-dairy milk, vegan heavy cream, miso paste and a pinch of salt and pepper to a blender. Blend on high until the sauce is completely smooth. Set aside. 
2 Now, heat the vegan butter on medium high in a large non-stick skillet. Once the butter has melted, add the garlic and chili crisp(using 1 Tbsp if you want it less spicy and 2 if you want it spicier). 
3 Sauté, reducing heat as needed, for 2-3 minutes or until the garlic has softened. 
4 Then pour the cream sauce you made into the skillet and stir, let it simmer and then reduce heat to medium low. 
5 Once the fettucine is done, add it to the skillet and toss to coat the pasta in the sauce. 
10 Add the vegan parmesan to the skillet and then toss again, letting the parmesan melt into the sauce. 
6 Then add the spinach to the skillet and pour about 1/4 a cup of the reserved pasta water over the spinach. Then toss everything together. Let the spinach wilt.
7 Now, if the sauce has thickened too much, add a little more of the pasta water until it is the consistency you want. 
8 Taste and adjust seasonings, adding salt and pepper to taste. 
9 Serve immediately with extra chili crisp on top and chopped scallions if desired.