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
-
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
-
Whole peeled canned tomatoes, drained and chopped 1.0 cup
Prepare the Garlic Lime Aioli
-
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
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.
