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.

Ingredients per serving
Prepare the Vegetables
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Carrots, small, peeled, halved lengthwise 5.0 each
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Red pepper, cut into ¼ inch strips 1.0 each
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Yellow pepper, cut into ¼ inch strips 1.0 each
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Zucchini, medium, diagonally cut into ¼” slices 2.0 each
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Brussels sprouts, boiled, halved 2.0 dozen
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Olive oil 0.25 cup
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Salt, as needed
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Whole peeled canned tomatoes, drained and chopped 1.0 cup
Prepare the Garlic Lime Aioli
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Garlic cloves, large, into paste 2.0 each
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Lime, juiced 1.0 each
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Lime, zested 0.25 cup
Prepare the Dish
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Butter 1.0 Tbsp
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Olive oil 3.0 Tbsp
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Fideos or angel hair pasta, broken into 3” lengths 12.0 oz
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Shallots, large, thinly sliced 1.0 each
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Garlic, chopped 1.0 Tbsp
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Vegetable/ Tomato Base, Prepared
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Turmeric roots, small, halved lengthwise 2.0 each
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Cracked black pepper, to taste
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Roasted Vegetables, Prepared
To Serve
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Garlic Lime Aioli, prepared 1.25 cups
Preparation
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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.
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Prepare the Garlic Lime Aioli
- Combine Hellmann's® Real Mayonnaise, garlic paste, lime juice and zest. Place into a squeeze bottle.
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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).
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To Serve
- Drizzle with prepared Garlic Lime Aioli and serve.