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Spaghetti With Potato, Sage and Lemon

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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'. 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.”
READY IN:
50mins
SERVES:
6
UNITS:
US

Ingredients Nutrition

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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