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.
667
1 hour 15 min.
Easy
18 people
11 IngredientsLast modified on: April 30th 2025
For 18 people, you will need:
- 1
1 kg 200 g mushrooms - 2
12 tablespoons olive oil - 3
1 kg 500 g tagliatelles - 4
6 shallots - 5
90 g butter - 6
3 cloves garlic - 7
750 ml liquid cream - 8
3 chicken stock cubes (optional) - 9
1 kg 200 g cooked spinach - 10
salt - 11
pepper - Total weight: 5,100 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 12 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 1 kg 500 g tagliatelles cooking.
Stage 7 - 2 min.
Meanwhile, in a large frying pan over medium heat, pour in 90 g butter and when frothy, add shallot, 3 cloves garlic, salt and pepper.
Cook for 1 minute.
Cook for 1 minute.
Stage 8 - 5 min.
Add 750 ml liquid cream, salt and pepper and bring to the boil.
Add 3 chicken stock cubes and dissolve it in the cream, then check the seasoning.
Add 3 chicken stock cubes 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 1 kg 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 | 490 RDI=190 % | 1,480 RDI=140 % | 680 RDI=100 % | 10,220 RDI=510 % | 42,780 RDI: 510 % |
| 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 18 people : 19.30 €
- 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 on toast with bechamel, Thin spinach and potato tart, Spinach à la Lorraine, Scrambled eggs with butter-fried bread and fresh spinach, Creamy spinach and potato gratin, ... See them all 35
Mushrooms
Like these other recipes: How to prepare fresh mushrooms, Breton leek and mushroom tart, Sautéd mushrooms with spring onions and cured ham, Rabbit civet, Sliced veal with leeks and mushrooms, ... See them all 62
Liquid cream
Like these other recipes: Bourguignon potatoes , Sliced veal with leeks and mushrooms, Fish petals, vegetables julienne, and beurre blanc, Summer Salmon Blanquette, Lemon creams, ... See them all 168
Other recipes you may also like
Smoky potato and potimarron gratin
This gratin has an unusual twist: it not only combines potatoes with potimarron, the potatoes are boiled in the water left after cooking a Morteau sausage, to give a lovely smoky flavour. Guaranteed to transport your tastebuds to eastern France!March 13th 201947 K 2 hours 10 min.
Fruit coulis (fruit purée)
Contrary to what people usually think, coulis is not just a simple fruit purée with sugar. Of course, this is the general principle, but it's possible to make something much better and more refined. This recipe is for a strawberry coulis (see below for other fruits): how to make it, but also how...October 20th 2012777 K 43 25 min.
How to prepare egg glaze
Bakers and pastry chefs use a glaze ("dorure" in French - the same word as for gilding) made with whole full eggs, beaten in a blender. This is used with a brush on pastry that would not naturally brown during cooking (brioche, puff pastry, ...).October 17th 2018313 K4.3 2 min.
Hotpot my grandmother's way
If you like slow-cooked dishes prepared with loving care (mitonné), you will certainly love this hotpot recipe, with the taste of Franche-Comté, inspired by my grandmother. It's an old-fashioned dish full of flavours and aromas, cooked vegetables, stock, smoked sausages, all cooked long and slow.February 21th 2011342 K5 4 hours 7 min.
Chocolate eclairs
This might appear to be a straightforward recipe: choux pastry, chocolate confectioner's custard and fondant icing, but in practice it is quite technically tricky and all three stages need care to produce a perfect result. But don't let that discourage you; there are demonstration videos and I will...February 6th 2011302 K 34.5 3 hours 55 min.
News list of cooking-ez.com
Sign up to receive the latest recipes (next batch due to be sent on 2025-05-04)
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.