Spaghetti With Potato, Sage and Lemon |
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Prep Time: 10 Minutes Cook Time: 40 Minutes |
Ready In: 50 Minutes Servings: 6 |
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A delicious and unusual spaghetti dish, completely vegetarian, adapted from a recipe in Vicki Wild's 'Wild Sides: an A-Z of essential, exceptional vegetable side dishes'. Depending on taste preferences, you may like to substitute some of the stock for wine. When I now make this, I use Vegetable Stock for the stock. Ingredients:
8 large potatoes, peeled |
olive oil |
1 teaspoon dried thyme |
1 large onion, sliced |
4 garlic cloves, finely chopped |
1/2 cup sage leaf |
500 g spaghetti |
1 1/2 cups vegetable stock |
sea salt |
fresh ground black pepper |
1 large lemon, juice of |
100 g parmesan cheese or 100 g pecorino cheese, shaved |
Directions:
1. Preheat the oven to 200ºC.
2. Thinly slice the potatoes, and place the potato slices on two lightly oiled baking trays, sprinkle with thyme, drizzle with a little olive oil and bake for 15-20 minutes, or until tender and golden. Set aside.
3. Add the spaghetti to a large saucepan of boiling water and cook until al dente.
4. Heat 1 tablespoon of oil in a large pot over a medium heat, add the onion and garlic, and sauté until softened.
5. Add the sage and sauté for 1 minute or until soft.
6. Add the drained spaghetti and toss to combine.
7. Pour in the stock or wine/vegetable stock, season with salt and freshly ground pepper, and toss together for 2 minutes.
8. Add the potato slices and lemon juice and toss for 1 minute further or until the liquid has reduced.
9. Remove from the heat and drizzle with a little olive oil.
10. Transfer the spaghetti to a large serving platter and sprinkle with the parmesan or pecorino.
11. Serve with crusty rolls and salad greens.
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