Ingredients
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8
-
-
1
-
1
-
4
-
1/2
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500
-
1 1/2
-
-
-
-
-
-
-
Directions
Spaghetti With Potato, Sage and Lemon, 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’. Well this one is certainly exceptional – there was nothing even remotely like it already posted – but to me this is clearly a main course dish rather than a side dish. Depending on taste preferences, you may like to substitute some of the stock for wine. When I now make this, use Recipe #135453 for the stock., We had this for dinner this evening and DH loved it. used fingerling potatoes instead of 8 large as that is what I had on hand. Cant wait to try it tom for lunch with some left over grilled shrimp. Even two out of the 3 kids all under 6 really enjoyed this dish. Don’ts skrimp on the good cheese as it really makes this dish to use the really good stuff. Made for PRMR Jan 2009, Last night we had this basically as written, aside from less potatoes only 2 large, more lemon and fresh thyme, and it was 4 stars. Had the leftovers today for lunch with the addition of a little bacon bits and truffle oil, and that definitely brought it up to 5 stars. This makes for a beautiful presentation and a deliciously different meal!
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Steps
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1
Done
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Preheat the Oven to 200c. |
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2
Done
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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
Done
|
Add the Spaghetti to a Large Saucepan of Boiling Water and Cook Until Al Dente. |
|
4
Done
|
Heat 1 Tablespoon of Oil in a Large Pot Over a Medium Heat, Add the Onion and Garlic, and Saut Until Softened. |
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5
Done
|
Add the Sage and Saut For 1 Minute or Until Soft. |
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6
Done
|
Add the Drained Spaghetti and Toss to Combine. |
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7
Done
|
Pour in the Stock or Wine/Vegetable Stock, Season With Salt and Freshly Ground Pepper, and Toss Together For 2 Minutes. |
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8
Done
|
Add the Potato Slices and Lemon Juice and Toss For 1 Minute Further or Until the Liquid Has Reduced. |
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9
Done
|
Remove from the Heat and Drizzle With a Little Olive Oil. |
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10
Done
|
Transfer the Spaghetti to a Large Serving Platter and Sprinkle With the Parmesan or Pecorino. |
