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  1. Inspiring recipes for chefs

Roasted Vegetable Fideua

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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Ingredients per serving

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Prepare the Vegetables

Prepare the Garlic Lime Aioli

Prepare the Dish

  • Butter 28.0 g
  • Fideos or angel hair pasta, broken into 3” lengths 340.0 g
  • Shallots, thinly sliced 15.0 g
  • Garlic cloves, peeled and chopped 6.5 g
  • Black pepper, ground, as needed
  • Turmeric roots, small, halved lengthwise 2.0 each
  • Olive oil 45.0 ml
  • Vegetable and tomato base, prepared
  • Roasted vegetables, prepared

To Serve

  • Garlic Lime Aioli, prepared 300.0 ml

Preparation

  1. Prepare the Vegetables

    • Toss the vegetables, except the tomatoes, with oil and season with salt. Roast at 200°C 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 and lime juice and zest. Please into a squeeze bottles.

  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.
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