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.
- 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.