Wild Mushroom Fideua with Garlic Aioli

Wild Mushroom Fideua

with Garlic Aioli

GET RECIPES DELIVERED
dinner

Comfort Foods Family Friendly Nut-Free Leafy Greens Hearty Vegetables Pasta Dinner Spanish
GET RECIPES DELIVERED
SERVINGS
2
PREP & COOK TIME
40 min
CALORIES
630
FAT
34g
CARBOHYDRATES
77g
PROTEIN
17g

MAIN INGREDIENTS

  1. 1 onion
  2. 1 green bell pepper
  3. 4 garlic cloves
  4. 6 oz mixed mushrooms
  5. 5 oz whole grain angel hair pasta
  6. 2 tbsp tomato paste
  7. 1 tbsp vegetable broth powder
  8. 2 oz baby spinach
  9. 2 tbsp Follow Your Heart Vegenaise
  10. 1 tbsp white vinegar
  11. 1 lemon
  12. Fresh parsley
  13. 1 oz cured black olives
  14. 3 tbsp olive oil*
  15. Salt and pepper*
  16. *Not included
  17. **Allergens: Wheat, Soy

TOOLS

  • Large oven safe skillet

INSTRUCTIONS

1
Prepare the produce
Rinse and dry the produce. Peel and slice the onion. Trim, deseed and slice the green bell pepper. Peel and slice 3 cloves of garlic. Wipe the mushrooms with a damp paper towel to remove any dirt and halve them.
2
Toast the pasta
Place a large oven safe skillet over medium heat and add 2 tbsp olive oil. Break the whole grain angel hair pasta into 2 inch pieces and add it to the oil, stirring occasionally, until toasted and browned in places, about 5 to 7 minutes. Transfer to a paper towel lined plate and sprinkle with salt.
3
Start the sauce
Return the skillet to medium-high heat and add 1 tbsp olive oil. Once hot, add the mushrooms and cook until browned in places, stirring infrequently. Once the mushrooms are well browned, about 6 to 8 minutes, add the onion, pepper, and sliced garlic and cook until softened, another 3 to 4 minutes, and season well with salt and pepper.
4
Add the pasta
Set the oven to broil. Add the tomato paste, vegetable broth powder, baby spinach, and 2 cups of water to the skillet, and stir. Add the toasted pasta, mix gently, and bring to a boil. Reduce heat to low and simmer until the pasta begins to soften a little, about 3 to 4 minutes. Place the skillet into the oven and broil until most of the water is absorbed and the top is well browned, about 2 to 4 minutes.
5
Prepare the aioli
Mince the remaining clove of garlic. In a medium bowl, mix the Vegenaise, minced garlic, white vinegar, juice from half of the lemon, and a pinch of salt. Cut the remaining lemon half into wedges.
6
Finish and serve
Chop the parsley leaves. Roughly chop the olives. To serve, ladle half of the wild mushroom fideua into shallow bowls and top with the olives, parsley, and garlic aioli. Serve with the lemon wedges. Bon appetit!