Vegan Vegetable Fideuà (Fideuà de Verduras)

🛒 Ingredients

• #Main Ingredients;
• 300 g short thick noodles (fideuà noodles, or break spaghetti into 3–4 cm lengths)
• 1 small onion, finely diced.. 2 garlic cloves, minced
• 1 red bell pepper, diced.. 1 green bell pepper, diced
• 1 medium tomato, chopped or 2 tbsp tomato passata
• 100 g green peas (fresh or frozen)
• 8–10 asparagus spears, trimmed and cut into pieces
• 100 g mushrooms, sliced.. 700–750 ml good vegetable stock
• Pinch of saffron threads (soaked in 2 tbsp warm stock for 10 minutes)
• 1 tsp smoked paprika
• ½ tsp dried thyme
• 4 tbsp extra virgin olive oil
• Salt and black pepper to taste
• Fresh parsley for garnish
• Lemon wedges for serving

👩‍🍳 Instructions

1. 1

   Toast noodles: Heat 2 tbsp olive oil in a wide shallow pan or paella pan over medium heat. Add the dry noodles and toast gently, stirring often, until golden and fragrant — do not burn them. Remove and set aside.

2. 2

   Sauté vegetables: Add remaining oil to the pan. Cook onion for 3 minutes until soft, then add garlic, peppers, and mushrooms; cook for another 4–5 minutes. Stir in tomato, paprika, thyme, and the saffron‑infused stock.

3. 3

   Simmer: Return the toasted noodles to the pan, add the rest of the vegetable stock, peas, and asparagus. Bring to a gentle simmer, cover, and cook for 12–15 minutes until the noodles are tender and most of the liquid has been absorbed — the texture should be moist but not soupy.

4. 4

   Rest: Turn off heat, cover, and let rest for 5 minutes so flavours settle.

5. 5

   Serve: Garnish generously with fresh parsley, season to taste, and serve immediately with lemon wedges on the side.