Roasted Vegetable Fideua

Name: Roasted Vegetable Fideua
Yield: 8
Ingredients: 0.0 Salt, as needed; 2.0dozen Brussel sprouts, boiled, halved; 60.0ml Olive oil; 160.0g Tomatoes, whole, peeled, canned, drained and chopped; 5.0each Carrots, small, peeled, halved lengthwise; 1.0each Red pepper, cut into ¼ inch strips; 1.0each Yellow pepper, cut into ¼ inch strips; 2.0each Zucchini, medium, diagonally cut into ¼” slices; 1.0liter, prepared Knorr® Professional Ultimate Liquid Concentrated Veg Base 946mL 4 pack; 2.0each Garlic cloves, large, into paste; 1.0each Lime, juiced; 60.0ml Lime, zest; 250.0ml Hellmann's® Real Mayonnaise 4L 2 pack; 28.0g Butter; 340.0g Fideos or angel hair pasta, broken into 3” lengths; 15.0g Shallots, thinly sliced; 6.5g Garlic cloves, peeled and chopped; 0.0 Black pepper, ground, as needed; 2.0each Turmeric roots, small, halved lengthwise; 45.0ml Olive oil; 0.0as needed Vegetable and tomato base, prepared; 0.0as needed Roasted vegetables, prepared; 300.0ml Garlic Lime Aioli, prepared

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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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
Knorr® Professional Ultimate Liquid Concentrated Veg Base 946mL 4 pack 1.0 liter, prepared
Knorr® Professional Ultimate Liquid Concentrated Veg Base 946mL 4 pack
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Prepare the Garlic Lime Aioli

Garlic cloves, large, into paste 2.0 each
Lime, juiced 1.0 each
Lime, zest 60.0 ml
Hellmann's® Real Mayonnaise 4L 2 pack 250.0 ml
Hellmann's® Real Mayonnaise 4L 2 pack
Buy it now

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Sysco

Alimplus

Stewart Foodservice

Gordon Food Service

Costco Business Center

Wholesale Club

Flanagan

Pratts

Amazon

Food Service Direct

See more

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

Pasta

Vegetables

Limited Service Restaurants

Side

Spring

Appetizer / Shareable

Summer

Knorr® Professional

Full Service Restaurants

Winter

Plant Forward

Senior Living

Delivery / Takeaway

Seafood

Vegetarian

Hellmann's®

Fall

Main Course

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.

...

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.
Note: This dish is based on seasonal vegetables. Use in-season vegetables for a variable dish all year long.