Bring a large pot of salted water (as salty as the sea!) to the boil, then add your choice of pasta. As a rough guide a portion of pasta should be between 80-100g/adult (depending on hose hungry you are. Cook to the time indicated on back of pack.
Meanwhile, remove your Cavelo Nero from its packaging and pull away the dark green leaves from the stalks, as these can cause bitterness.
Bring a pot of water to the boil and add your cavelo nero, blanch for 2-3 minutes, until slightly soft.
Remove the Cavelo Nero with a slotted spoon and add to a food processor, allow to cool slightly before adding your LEON Aioli and vegan cheeze.
Blend until smooth, your sauce should be brilliant green. Season with a little salt and pepper.
When your pasta is cooked, drain away excess cooking water but reserve a little to add to your sauce.
Return your pasta to the pan and add a splash of reserved pasta water and stir.
Stir through your green sauce vigorously, ensuring it enrobes all of your pasta.
Add any green veg you desire and serve with even more grated vegan cheeze.
With its rich, full flavour, aioli (or garlic mayo) has been at the heart of LEON restaurant menus since 2004. And, because we’ve used aquafaba, a chickpea stock, instead of eggs to make it, this one #JustHappensToBeVegan.