This recipe comes from long-serving veg scheme member Fadi, who writes the excellent vegan recipe blog The Bethnal Greens. Check it out for loads more tempting plant-based inspiration - and useful tips on how to help children learn to love veg. He's also on Instagram.
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Bring a large (3 litre) heavy based pot of water to the boil. Once the water boils add a tbsp of salt and add the pasta. We like our pasta very “al dente” and usually set the timer for 2 minutes less than packet suggests and then taste every 30 seconds till we are happy with it.
While the water is brought to a boil, shred the radicchio and finely slice the leek, discarding the tougher green end. When the pasta has been added to the water, place a heavy based sautee pan on a medium heat and add the oil. Once the oil has warmed, add the raddichio and leek and a pinch of salt and gently saute as the pasta cooks, for about 5 minutes.
We like the radicchio to keep its colour and so like to wilt it rather than cook it until very soft. If the pan starts to dry out, then add a little splash of the pasta cooking water.
Drain the pasta when it is cooked and immediately add to the pan with the radicchio. Mix it well and drizzle over some good olive oil as you serve.
250g pasta (we used wholewheat linguine)
1/2 head of radicchio or approx 250g
1 medium leek
2 tbs olive oil, plus more for drizzling over finished dish
salt, pepper, chilli flakes to taste