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Prepare the vegetables:

Prepare the Garlic Lime Aioli:

Cook the dish:

  • Butter 28 g
  • Olive oil 65 g
  • Fideos or angel hair pasta, broken into 3” lengths 340 g
  • Shallots, thinly sliced 15 g
  • Garlic cloves, peeled and chopped 6.5 g
  • Turmeric roots, small, halved lengthwise 2 ea
  • Black pepper, ground, as needed
  • Salt, as needed
  1. 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.

  2. Prepare the Garlic Lime Aioli:

    Mix together Hellmann's® Real Mayonnaise, garlic paste and lime juice and zest. Please into a squeeze bottles.
  3. 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).

  4. 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.
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