1,509 easy and fully explained recipes, with +66K photos and 78 videos

This site uses only a few technical cookies necessary for its operation. By continuing to browse, you accept their use.
To find out more...

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.

6,697

1 hour 15 min. difficulté

Easy

6.45 €

3 people

11 Ingredients

Last modified on: April 30^th 2025

For this recipe: I want to make it (152×) I made it (156×) Comment Send to a friend Ask a question Follow Printable Diaporama Vidéo User-friendly URL

For 3 people, you will need:

1 500 ml mushrooms
2 2 tablespoons olive oil
3 250 ml tagliatelles
4 1 shallot
5 15.48 ml butter
6 ½ garlic clove
7 125 ml liquid cream
8 ½ chicken stock cube (optional)
9 200 ml cooked spinach
10 salt
11 pepper

Change to the quantities for:

2 people 3 people 6 people 12 people 18 people

Change measures:

Metric

Metric weight Metric volumes

Times for this recipe

Preparation: 30 min.

Cooking: 50 min.

All in all: 1 hour 15 min.

When should you start or finish this recipe?

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 1 - 15 min.

Preheat oven to 180°C (360°F).

Prepare 500 ml mushrooms and slice.

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.

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.

Stage 5 - 3 min.

Chop 1 shallot.

Stage 6 - 10 min.

Start 250 ml tagliatelles cooking.

Stage 7 - 2 min.

Meanwhile, in a large frying pan over medium heat, pour in 15.48 ml butter and when frothy, add shallot, ½ garlic clove, salt and pepper.

Cook for 1 minute.

Stage 8 - 5 min.

Add 125 ml 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.

Stage 9 - 1 min.

Remove and discard the garlic clove, then add the mushrooms.

Stage 10 - 2 min.

Add 200 ml 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.

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 %

The % figures are calculated in relation to the Recommended Dietary Intake , or RDI of 2,000 k-calories (or 8,400 k-joules) per day for a woman Change to a man

Possible allergens in this recipe: Gluten, Milk

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)

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 30^th 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 22^th 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 26^th 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 5^th 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 9^th 2019162 K 4 3 hours 60 min.

News list of cooking-ez.com

Note: We'll never share your e-mail address with anyone else.