Cooking Black Bean Fettuccine at JaneUnChained News Network

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Black Bean Fettuccine with Turmeric Sauce

That was a lot of fun! Thank you Jane for having me on your Network! In this live stream, I cooked black bean fettuccine over lemon garlic turmeric sauce and vegetables.

#JaneUnChained is a social media news network for animal rights/ veganism launched by nationally known TV journalist/bestselling author Jane Velez-Mitchell. Her popular vegan cooking show #LunchbreakLIVE airs daily at 12:30 pm Pacific Time or 3:30 pm ET.


As usual, this dish is made with whole food plant-based ingredients and oil-free.

Black bean fettuccine is a protein and fiber-rich meal, perfect for weight loss and for active people alike.

The white beans in the sauce act as the "cream" in the sauce which makes it so decadent creamy without the actual fat you would get from dairy.  If you don't like turmeric you could use saffron.

Here is the recipe:


Black Bean Fettuccine with Lemon Garlic Turmeric Sauce

Black Bean Fettuccine with Lemon Garlic Turmeric Sauce

Yield: 2
Author: Eat Like A Vegan Chef
Prep time: 25   min cook time: 25   min total time: 50 Min


  • 1/2 onion, diced
  • 2 cloves of garlic, sliced
  • 1/4 cup leek, washed & sliced
  • 4 oz Bella mushrooms, quartered
  • 3 multi-color mini peppers, sliced (Jalapeno's, if desired)
  • 3 cups Swiss chard, washed & sliced
  • 4 oz black bean fettuccine, cooked
  • 1/8 cup fresh parsley, chopped, 
  • Freshly ground black pepper
  • Dash of Sea salt, (Optional)
  • Dash of red pepper flakes
  • Six pieces of chives
Turmeric Sauce
  • 1/2 cup onions, diced
  • 1 clove garlic, sliced
  • 1/4 cup leek, washed & sliced
  • 1/2 tsp turmeric
  • 1 cup white beans, drained & rinsed
  • (1 tbsp Nutritional yeast, optional)
  • 1.5-2 cups water or low sodium vegetable broth, more if desired
  • Dash of Sea salt
  • A few drops of lemon juice
  • Dash of tabasco


  1. Heat a medium stainless steel pan or nonstick pan over medium to high heat.
  2. Add sliced garlic and onions. Sauté until onions are translucent. Add 1/4 cup of water if needed.
  3. Now add the leek, mushrooms, and mini peppers and continue to saute for 3-4 minutes. Add water or broth if necessary.
  4. Add the sliced Swiss chard and saute until wilted, be sure you have some liquid in the pan.
  5. Once the Swiss chard is wilted add the Fettuccine and season with salt (optional), pepper, parsley, and pepper flakes.
  6. Set aside.
Garlic Turmeric Sauce
  1. Heat a small soup or saucepan over medium to high heat.
  2. Add sliced garlic and onions. Sauté until onions are translucent. Add 1/4 cup of water if needed.
  3. Now add the leek and continue to saute.
  4. At this time add the turmeric and keep stirring for 30 seconds.
  5. Now add all other ingredients making sure you have enough liquid to cook to cover all ingredients.
  6. Let simmer for 8-10 minutes, stirring occasionally, then puree in a blender. Take caution when blending (start slowly) since the sauce is hot, or wait until the sauce has cooled out a bit.
  7. Pour the pureed sauce back into the pot and keep warm. Taste sauce for proper seasoning; (Salt, Tabasco, Nutritional yeast, Lemon juice)
  1. Pour sauce onto a pasta bowl or regular plate. Spread out the sauce so it covers the entire plate. (as shown in the picture)
  2. Now spoon the fettuccine over the sauce and decorate with vegetables and chives.
  3. Enjoy!



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Nutritional Disclaimer:

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