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.
Main Course
Ingredients per serving
Prepare the Vegetables
-
Salt, as needed
-
Brussel sprouts, boiled, halved 2.0 dozen
-
Olive oil 60.0 ml
-
Tomatoes, whole, peeled, canned, drained and chopped 160.0 g
-
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
Prepare the Garlic Lime Aioli
-
Garlic cloves, large, into paste 2.0 each
-
Lime, juiced 1.0 each
-
Lime, zest 60.0 ml
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
-
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
-
Prepare the Garlic Lime Aioli
- Combine Hellmann's® Real Mayonnaise, garlic paste and lime juice and zest. Please into a squeeze bottles.
-
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.
-
