Prep 10 mins
Cook 40 mins
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, I use Vegetable Stock for the stock.
- 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
- Preheat the oven to 200ºC.
- 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.
- Add the spaghetti to a large saucepan of boiling water and cook until al dente.
- Heat 1 tablespoon of oil in a large pot over a medium heat, add the onion and garlic, and sauté until softened.
- Add the sage and sauté for 1 minute or until soft.
- Add the drained spaghetti and toss to combine.
- Pour in the stock or wine/vegetable stock, season with salt and freshly ground pepper, and toss together for 2 minutes.
- Add the potato slices and lemon juice and toss for 1 minute further or until the liquid has reduced.
- Remove from the heat and drizzle with a little olive oil.
- Transfer the spaghetti to a large serving platter and sprinkle with the parmesan or pecorino.
- Serve with crusty rolls and salad greens.
We had this for dinner this evening and DH loved it. I 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!
Very good but there seemed to be something missing. I used 1/2 stock and 1/2 white wine which was a good idea. Everything else I did pretty much as stated except I added some garlic to the potatoes while baking. DH suggested that next time I add some pancetta or bacon and I thought maybe some arugula tossed in at the last moment would be great. Together they may be be exactly what this needs to bring it up to 5 stars. Thanks for posting this, I look forward to playing with it a little.