Ingredients per serving


Prepare the Vegetables

Prepare the Garlic Lime Aioli

Prepare the Dish

  • Butter 1.0 Tbsp
  • Olive oil 3.0 Tbsp
  • Fideos or angel hair pasta, broken into 3” lengths 12.0 oz
  • Shallots, large, thinly sliced 1.0 each
  • Garlic, chopped 1.0 Tbsp
  • Vegetable/ Tomato Base, Prepared
  • Turmeric roots, small, halved lengthwise 2.0 each
  • Cracked black pepper, to taste
  • Roasted Vegetables, Prepared

To Serve

  • Garlic Lime Aioli, prepared 1.25 cups

A take on a traditional noodle dish from northeastern Spain made with short dry pasta called fideus. This vegetarian version is prepared similar to the method of paella.



  1. Prepare the Vegetables

    • Toss the vegetables, except the tomatoes,with oil and season with salt. Roast at 400°F until lightly golden.
    • Combine prepared Knorr® Professional Liquid Concentrated Vegetable Base and tomatoes in a bowl. Set aside.
  2. Prepare the Garlic Lime Aioli

    • Combine Hellmann's® Real Mayonnaise, garlic paste, lime juice and zest. Place into a squeeze bottle.
  3. Prepare the Dish

    • In a 16” paella pan or a nonstick pan, heat the butter and olive oil together until bubbling subsides.
    • Add the fideos pasta and cook over moderately high heat, stirring constantly, about 1 minute.
    • Stir in shallots and garlic and sauté, stirring, until noodles are golden brown.
    • Stir in half of the prepared vegetable/ tomato base and turmeric, cover and cook for 3 minutes.
    • Add the remaining base, cover and cook until almost absorbed, about 3-5 minutes, and the fideos are al dente.
    • Remove turmeric. Season with salt and pepper.
    • Mix in roasted vegetables and cook for one more minute (bottom should be crispy and all liquids evaporated).
  4. To Serve

    • Drizzle with prepared Garlic Lime Aioli and serve.
    Note: This dish is based on seasonal vegetables. Use in-season vegetables for a variable dish all year long.