This quick and easy recipe from Vegetarian Times, adapted from a traditional Spanish dish, is a new take on spaghetti that is delicious and packed with lots of great veggies. The end result yields a nice thick tomato-saucy pasta.


  • 2 Tbs. olive oil, divided
  • 8 oz. angel hair pasta, broken into 2-inch lengths (2 cups)
  • 1 medium onion, chopped (1 ½ cups)
  • 2 cups sliced wild mushroom mix (such as fresh shiitake, cremini, and oyster mushrooms)
  • ½ 8-oz. pkg. soy chorizo (1 sausage), halved and cut into ¼-inch-thick slices, optional
  • 1 small red bell pepper, cut into chunks
  • ¼ cup chopped fresh parsley, divided
  • 3 cloves garlic, minced (1 Tbs.)
  • ½ tsp. smoked paprika
  • 1 8-oz. can sodium-free tomato sauce
  • 2 cups mushroom broth or low-sodium vegetable broth
  • 8 oz. fresh asparagus, trimmed and cut into 2-inch pieces


1. Heat 1 Tbs. oil in wok, paella pan, or large skillet over medium heat. Add pasta, and cook 3 to 4 minutes, or until lightly browned and opaque, stirring constantly. Transfer pasta to paper-towel-lined plate to drain.

2. Add remaining 1 Tbs. oil to pan, and heat over medium heat. Add onion, and cook 3 to 4 minutes, or until soft. Stir in mushrooms, soy chorizo (if using), bell pepper, 2 Tbs. parsley, garlic, and smoked paprika, and cook 5 to 7 minutes, or until most liquid has evaporated.

3. Stir in tomato sauce. Add pasta, broth, and 1/2 cup water, and season with salt and pepper, if desired. Cover, reduce heat to medium-low, and simmer 5 minutes, stirring frequently. Add asparagus, and cover; simmer 3 minutes.

4. Preheat oven to broil. If using wok or skillet, transfer pasta mixture to 10-inch or larger round cake pan. Place paella pan or cake pan under broiler, and broil 3 to 4 minutes, or just until pasta is crisp on top. (Watch carefully—it burns quickly.) Sprinkle with remaining 2 Tbs. parsley.

Recipe and photo courtesy of


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