Roasted Vegetable Fideuá

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.

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Prepare the Vegetables

Carrots, small, peeled, halved lengthwise 5.0 each
Red pepper, cut into ¼ inch strips 1.0 each
Yellow pepper, cut into ¼ inch strips 1.0 each
Zucchini, medium, diagonally cut into ¼” slices 2.0 each
Brussels sprouts, boiled, halved 2.0 dozen
Olive oil 0.25 cup
Salt, as needed
Knorr® Professional Ultimate Vegetable Liquid Concentrated Base 32oz. 4 pack 1.0 qt, prepared
Knorr® Professional Ultimate Vegetable Liquid Concentrated Base 32oz. 4 pack
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Whole peeled canned tomatoes, drained and chopped 1.0 cup

Prepare the Garlic Lime Aioli

Hellmann's® Real Mayonnaise 1 gal 4 pack 1.0 cup
Hellmann's® Real Mayonnaise 1 gal 4 pack
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Garlic cloves, large, into paste 2.0 each
Lime, juiced 1.0 each
Lime, zested 0.25 cup

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

Vegetarian

Summer

Vegetables

Full Service Restaurants

Pasta

Senior Living

Knorr® Professional

Fall

Seafood

Limited Service Restaurants

Plant Forward

Hellmann’s® / Best Foods®

Winter

Spring

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.

...

Preparation

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.
Prepare the Garlic Lime Aioli
- Combine Hellmann's® Real Mayonnaise, garlic paste, lime juice and zest. Place into a squeeze bottle.
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).
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.