Roasted Vegetable Fideua
A take on a traditional noodle dish made in a paella pan.
Ingredients
Prepare the vegetables:
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Carrots, small, peeled, halved lengthwise 5 ea
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Red pepper, cut into ¼ inch strips 1 ea
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Yellow pepper, cut into ¼ inch strips 1 ea
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Zucchini, medium, diagonally cut into ¼” slices 2 ea
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Salt, as needed
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Brussel sprouts, boiled, halved 2 dozen
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Olive oil 60 ml
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Tomatoes, whole, peeled, canned, drained and chopped 160 g
Prepare the Garlic Lime Aioli:
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Garlic cloves, large, into paste 2 ea
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Lime, juiced 0.5 ea
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Lime, zest 0.25 ea
Cook the dish:
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Butter 28 g
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Olive oil 65 g
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Fideos or angel hair pasta, broken into 3” lengths 340 g
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Shallots, thinly sliced 15 g
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Garlic cloves, peeled and chopped 6.5 g
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Turmeric roots, small, halved lengthwise 2 ea
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Black pepper, ground, as needed
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Salt, as needed
Preparation
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Prepare the vegetables:
- Preheat oven to 400°F. Toss each vegetable with oil and season with salt. Roast the vegetables until lightly golden.
- MixKnorr® Professional Liquid Concentrated Vegetable Base and tomatoes in a bowl. Set aside.
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Prepare the Garlic Lime Aioli:
Mix together Hellmann's® Real Mayonnaise, garlic paste and lime juice and zest. Please into a squeeze bottles. -
Cook the dish:
- In a 16” paella pan or a nonstick pan, heat the butter and olive oil together until sizzling sound dies.
- 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 vegetable/tomato stock mixture and turmeric, cover and cook for 3 minutes.
- Add half of the remaining stock, 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 gone).
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To serve:
Drizzle with Garlic Lime Aioli and serve.
Note: This dish is based on seasonal vegetables. Use in-season vegetables for a variable dish all year long.