Spaghetti With Potato, Sage and Lemon

READY IN: 50mins
Recipe by bluemoon downunder

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.

Top Review by Lucky Chef

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

Ingredients Nutrition


  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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