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.

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!