Fideua

• 2 Tbs. olive oil, divided
• 8 oz. angel hair pasta, broken into 2-inch lengths (2 cups)
• 1 medium onion, chopped (1 1/2 cups)
• 2 cups sliced wild mushroom mix (such as fresh shiitake, cremini, and oyster mushrooms)
• 1/2 8-oz. pkg. soy chorizo (1 sausage), halved and cut into 1/4-inch-thick slices, optional
• 1 small red bell pepper, cut into chunks
• 1/4 cup chopped fresh parsley, divided
• 3 cloves garlic, minced (1 Tbs.)
• 1/2 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.
2. oil in wok, paella pan, or large skillet over medium heat.
3. Add pasta, and cook 3 to 4 minutes, or until lightly browned and opaque, stirring constantly.
4. Transfer pasta to paper-towel-lined plate to drain.
5. Add remaining 1 Tbs.
6. oil to pan, and heat over medium heat.
7. Add onion, and cook 3 to 4 minutes, or until soft.
8. Stir in mushrooms, soy chorizo (if using), bell pepper, 2 Tbs.
9. parsley, garlic, and smoked paprika, and cook 5 to 7 minutes, or until most liquid has evaporated.
10. Stir in tomato sauce.
11. Add pasta, broth, and 1/2 cup water, and season with salt and pepper, if desired.
12. Cover, reduce heat to medium-low, and simmer 5 minutes, stirring frequently.
13. Add asparagus, and cover; simmer 3 minutes.
14. Preheat oven to broil.
15. If using wok or skillet, transfer pasta mixture to 10-inch or larger round cake pan.
16. Place paella pan or cake pan under broiler, and broil 3 to 4 minutes, or just until pasta is crisp on top.
17. (Watch carefullyit burns quickly.)
18. Sprinkle with remaining 2 Tbs.
19. parsley.

olive oil, angel hair pasta, onion, wild mushroom, soy chorizo, red bell pepper, fresh parsley, garlic, paprika, tomato sauce, mushroom broth, fresh asparagus

Taken from www.vegetariantimes.com/recipe/fideua/ (may not work)