A GOURMET VEGAN PASTA RECIPE THAT’S SIMPLE TO MAKE!

This is a vegan pasta recipe you do not want to miss.  Today we have the most mouthwatering Black Bean Pasta over Garlic Turmeric Sauce, with Swiss Chard & Mushrooms on #LunchBreakLIVE with Chef Frank Kraemer, founder of “Eat Like a Vegan Chef.” With 30 years of experience working in top-notch restaurants around New York, Germany, and the Caribbean, Chef Frank shows us how to make this delicious dish.  Let’s check it out…

 

The Secret to Turning Decadent Pasta Dishes into Guilt-Free Superfoods!

The Most Mouthwatering Black Bean Pasta over Garlic Turmeric Sauce, Swiss Chard & Mushrooms on #LunchBreakLIVE with Chef Frank Kraemer, founder of “Eat Like a Vegan Chef.” With 30 years of experience working in top-notch restaurants around New York, Germany, and the Caribbean, Chef Frank brings us this delicious dish #live #today with host Jane Velez Mitchell, on #JaneUnChainedNews. To learn more: eatlikeaveganchef.com & JaneUnChained.com for thousands of vegan recipes.

Posted by Jane Unchained News on Saturday, May 1, 2021

 

EAT LIKE A VEGAN CHEF

“I’m passionate about helping people. Taking my 30 years of professional cooking, and the knowledge I gained through reading hundreds of nutrition books, I can definitely make a difference in someone’s life.”- CHEF FRANK

Chef Frank has delighted critics, hotel guests, and customers alike with his delectable plant-based dishes. He hails from the small German town of Krefeld. Chef Frank has cooked professionally for over 30 years in Germany, the Caribbean, and, finally, New York. He has mastered many cuisines including Spanish, Mediterranean, and Italian.

He has cooked in chaotic, but revered, hotel kitchens in the Big Apple, where he worked as an Executive Chef at both the 4-star Japanese boutique hotel Kitano on prestigious Park Avenue and the Hilton. His menu has been featured in the Best 100 Restaurant Menus in NYC. He was also named Best NY Hotel Chef Of The Year by the American Tasting Institute. He has cooked for athletes, celebrities, and VIPs, such as Maria Sharapova, Roger Federer, Star Jones, the Japanese Princess, and many more.

Today, Chef Frank is the culinary genius behind Eat Like A Vegan Chef. After seeing his mom suffering from breast cancer and Alzheimer’s he knew he had to do something. Other family members were suffering from high blood pressure, high cholesterol, and strokes. He took all this as a warning sign…

He recognized the enormous amount of energy people use on a daily basis. He saw how unhealthy and unsustainable most of us live. Most people eat to survive, instead of eating to nourish their bodies.

To stay healthy, he tried one diet after another to see which one would make him feel good, and let him lose excess fat. From low carb to high-fat diets, he tried them all. Without success, he looked to nutrition books and read dozens of them. Then he found Dr. Campbell’s China Study.

When he investigated the benefits of a whole-food, plant-based diet, he learned it isn’t a diet, but a lifestyle. He became certified in whole food, plant-based nutrition from the T. Colin Campbell Center for Nutrition Studies at Cornell.

As a vegan chef, he has cooked for two world champion boxers. This proved, once and for all, that a plant-based lifestyle has a rightful place on the dinner table.

Today, Chef Frank has helped people lose thousands of pounds. Now, these people are living life to the fullest through a whole-food, plant-based lifestyle. In fact, he created his S.O.A.P.A. Free Lifestyle concept. This is a combination of meal plans, shopping lists, recipes, and cooking techniques. Following this lifestyle has helped his members get healthier and melt away excess weight.

CHEF FRANK

Chef Frank.

 

BACK TO THE MOST BEAUTIFUL VEGAN PASTA RECIPE

This vegan pasta recipe is for Black Bean Fettuccine with Lemon Garlic Turmeric Sauce.  Does that not sound amazing?!  And it looks even better than it sounds.  This is not a super difficult recipe, and it is healthy and guilt-free while still being full of all the flavor you desire.  This dish would be perfect to make for a small dinner party with friends.  I assure you they would be super impressed.  The combination of spices Chef Frank used makes this pasta dish incredibly flavorful.  

 

vegan pasta recipe ingredients

The ingredients used for this delicious dish.

 

vegan pasta recipe

The Black Bean Fettuccine pasta. Finished and ready to eat. Beautiful presentation.

 

Chef Frank and his pasta dish

Chef Frank showing off his delicious dish.

 

Black Bean Fettuccine with Lemon Garlic Turmeric Sauce



Looking for a guilt-free easy yet beautiful vegan pasta dish to impress your friends with? Give this Black Bean Fettuccine with Lemon Garlic Turmeric Sauce and try.
Course Lunch, Dinner
Cuisine Italian
Servings 2 people

Ingredients
  

  • Pasta:
  • 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

Instructions
 

  • Pasta:
  • Heat a medium stainless-steel pan or nonstick pan over medium to high heat.
  • Add sliced garlic and onions. Sauté until onions are translucent. Add 1/4 cup of water if needed.
  • Now add the leek, mushrooms, and mini peppers and continue to sauté for 3-4 minutes. Add water or broth if necessary.
  • Add the sliced Swiss chard and sauté until wilted, be sure you have some liquid in the pan.
  • Once the Swiss chard is wilted add the Fettuccine and season with salt (optional), pepper, parsley, and pepper flakes.
  • Set aside.
  • Garlic Turmeric Sauce:
  • Heat a small soup or saucepan over medium to high heat.
  • Add sliced garlic and onions. Sauté until onions are translucent. Add 1/4 cup of water if needed.
  • Now add the leek and continue to sauté.
  • At this time add the turmeric and keep stirring for 30 seconds.
  • Now add all other ingredients making sure you have enough liquid to cook to cover all ingredients.
  • 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.
  • Pour the pureed sauce back into the pot and keep warm. Taste sauce for proper seasoning; (Salt, Tabasco, Nutritional yeast, Lemon juice)
  • Assemble
  • Pour sauce onto a pasta bowl or regular plate. Spread out the sauce so it covers the entire plate. (as shown in the picture)
  • Now spoon the fettuccine over the sauce and decorate with vegetables and chives.
  • Enjoy!
Keyword vegan
Tried this recipe?Let us know how it was!

 

YOU TOO CAN COOK LIKE A VEGAN CHEF

You don’t have to be a trained chef to cook like one.  You can cook up this delicious pasta recipe that Chef Frank showed us and all your pals will think you are a pro Chef!  So give it a try.  If you are looking for other plant-based recipes to try, be sure to visit the #LunchBreakLIVE page where we have a ton to choose from.  Until next time…keep cookin’!