Tagliatelle New Zealand style
For this recipe, we'll prepare a creamy base into which we'll add grilled mushrooms and spinach, before adding the tagliatelle.
6,693
1 hour 15 min.
Easy
3 people
11 IngredientsLast modified on: April 30th 2025
For 3 people, you will need:
- 1
200 g mushrooms - 2
2 tablespoons olive oil - 3
250 g tagliatelles - 4
1 shallot - 5
15 g butter - 6
½ garlic clove - 7
125 g liquid cream - 8
½ chicken stock cube (optional) - 9
200 g cooked spinach - 10
salt - 11
pepper - Total weight: 850 grams
Change measures:
Times for this recipe
Preparation: 30 min.
Cooking: 50 min.
All in all: 1 hour 15 min.
If you start now, at , you will finish around : ?.Change start time
To finish around 7pm, you'll need to have started before: .Change end time
Step by step recipe
Stage 2 - 2 min.
Pour them into a salad bowl, add 2 tablespoons olive oil, salt and pepper, and mix thoroughly.
Note: the best way to mix them well is to place a plate on top of the bowl and shake, holding them firmly.
Note: the best way to mix them well is to place a plate on top of the bowl and shake, holding them firmly.
Stage 3 - 2 min.
Place a sheet of baking paper on a baking sheet, pour in the mushrooms and season with salt.
Stage 4 - 30 min.
Place in the oven for around 30 minutes at 180°C (360°F). Your mushrooms should be reduced in size and nicely browned, so don't forget to check their seasoning.
Set aside.
Set aside.
Stage 6 - 10 min.
Start 250 g tagliatelles cooking.
Stage 7 - 2 min.
Meanwhile, in a large frying pan over medium heat, pour in 15 g butter and when frothy, add shallot, ½ garlic clove, salt and pepper.
Cook for 1 minute.
Cook for 1 minute.
Stage 8 - 5 min.
Add 125 g liquid cream, salt and pepper and bring to the boil.
Add ½ chicken stock cube and dissolve it in the cream, then check the seasoning.
Add ½ chicken stock cube and dissolve it in the cream, then check the seasoning.
Stage 9 - 1 min.
Remove and discard the garlic clove, then add the mushrooms.
Stage 10 - 2 min.
Add 200 g cooked spinach and mix well.
Stage 11 - 1 min.
Finally, add the tagliatelle as soon as it's cooked, mix well and serve without delay.
Remarks
For the mushrooms, feel free to mix several types, depending on what's available when you make the recipe.
You can also add the spices of your choice to the mushrooms in step 2: paprika, chili, curry...
This recipe is sometimes found with smoked chicken instead of spinach.
You can also add the spices of your choice to the mushrooms in step 2: paprika, chili, curry...
This recipe is sometimes found with smoked chicken instead of spinach.
Keeping: 1 or 2 days in the fridge, protected by cling film.
Source: Home made.
Nutritional information
| Proteins (gr) | Carbohydrates (gr) | Fats (gr) | Energy value (in k-calories) | Energy value (in k-joules) | |
|---|---|---|---|---|---|
| Whole recipe | 80 RDI=30 % | 250 RDI=20 % | 110 RDI=20 % | 1,700 RDI=90 % | 7,130 RDI: 90 % |
| Per 100 g | 9 RDI=4 % | 30 RDI=3 % | 10 RDI=2 % | 200 RDI=10 % | 840 RDI: 10 % |
| Per person | 30 RDI=10 % | 80 RDI=8 % | 40 RDI=6 % | 570 RDI=30 % | 2,380 RDI: 30 % |
How much will it cost?
- For 3 people : 3.25 €
- Per person : 1.10 €
Change currency: 
Note: Be careful, these prices are only an estimate, you can consult the table of prices by ingredients used for this estimate.
This recipe uses (among others)
Tagliatelles
Like these other recipes: Tagliatelle with rillons and tomatoes, Tagliatelle and courgette spaghetti, carbonara style, New York style pasta, ... See them all 3
Cooked spinach
You can get more informations, or check-out other recipes which use it, for example: Spinach and chick peas "à la milanaise", Pan-fried cheese, egg and spinach toastie, Spinach à la Lorraine, Salmon and Spinach Gratin, Spinach Omelette, ... See them all 36
Mushrooms
Like these other recipes: Mushroom buckwheat pancakes, Mixed salad with curry mayo, Mixed salad, Rice à la grecque, Rabbit civet, ... See them all 62
Liquid cream
Like these other recipes: Far Normandy-Brittany, Rosemary steamed fish, Pork escalope with mushrooms and sage cream, Vanilla ice cream, Madras rice, ... See them all 170
Other recipes you may also like
Breton apple and rhubarb tart
This rhubarb and apple tart is given a Breton twist with a base of traditional, butter-rich, sablé biscuit. This is topped with an apple "crémeux" filling. The finishing touch is a layer of rhubarb, cut on the diagonal and oven-poached in a syrup of its own juice.December 30th 201951 K5 1 hour 45 min.
Ham and cheese slices with spring onions
In this recipe, we'll be using just the tops of the onions, lightly fried, combined with fried ham and thinly sliced Morbier cheese..May 22th 201952 K 40 min.
Red cabage salad with toasted almonds
This salad has a lovely crunch to it: not just the red cabbage, but also from thinly sliced radishes and toasted almonds.May 26th 201948 K5 30 min.
Springtime mixed salad
This salad is a way to make the most of the first baby courgettes (if you can get them). The crunchy little darlings are mixed with shredded lettuce, hard-boiled eggs, tinned tuna and diced cheese.June 5th 201984 K 25 min.
Yeast-based flaky dough (for croissants)
This yeast-based flaky dough (or croissant dough) is where puff pastry meets a yeast dough (such as brioche dough). This means that not only will we get flaky layers, but the dough will also swell and rise. The method is along the same lines as for a feuilletage: the basic dough is first kneaded,...June 9th 2019162 K 4 3 hours 60 min.
News list of cooking-ez.com
Sign up to receive the latest recipes (next batch due to be sent on 2025-08-17)
Note: We'll never share your e-mail address with anyone else.
Post a comment or question
Follow this recipe
If you are interested in this recipe, you can "follow" it, by entering your email address here. You will then receive a notification immediately each time the recipe is modified or a new comment is added. Please note that you will need to confirm this following.
Note: We'll never share your e-mail address with anyone else.
Alternatively: you can subscribe to the mailing list of cooling-ez.com , you will receive a e-mail for each new recipe published on the site.