Fideua Pasta

Fideua Pasta

Ingredients:
¼ cup/60 ml red wine
4 medium artichoke 1

Directions:
Preheat the oven to 425°F/220°C/gas 7. Lightly oil a 2-qt/
hearts from a jar, drained
and quartered 2-L baking dish. In a large pot over high heat, warm the oil
briefly. Add the onions and sauté until softened, about 5 min-
6 oz/170 g dried whole-
utes. Add the garlic and stir for 1 minute, then add the mush-
wheat/wholemeal angel
hair pasta rooms, bell pepper/capsicum, tomato, paprika, and saffron
and stir. Lower the heat if the food starts to stick. When the
½ tsp salt
pot is dry and the vegetables are tender, add the stock and
1½ cups/335 g Tempeh
wine and bring to a boil.
“Chorizo” (), cut
2
into chunks Add the artichoke hearts. Break the dried pasta in half
and drop it into the pan with the salt. Stir to moisten all the
6
SERVES pasta. Cover and cook according to the package directions,
about 4 minutes. Uncover and stir a few times. When the
pasta is al dente, transfer the contents of the pan to the bak-
ing dish, cover with the “chorizo,” and bake for 15 minutes.
When the top is crusty (but not too dried out), remove from
the oven and serve the casserole right away.
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MAIN
COURSES
Avocados provide an unctuous, creamy sauce for
2 tsp extra-virgin olive oil
this pasta, flecked with fresh basil and chopped
1 cup/120 g chopped
tomatoes. The fabulous but fleeting creamy green
onions
color will darken in about an hour’s time, so you
1 tbsp unbleached
all-purpose/plain flour need to eat it right away.
½ cup/120 ml plain
almond milk or other milk Creamy