Tagliatelle with Mushrooms, Spinach and Cream Cheese Sauce and Fried Eggs

5 from 7 votes
Total Time 50 mins
Course Dinner
Cuisine European
Servings 4 people
Calories 239 kcal


  • 500 g Tagliatelle (refrigerated shelf)
  • 250 g Mushrooms brown
  • 1 Red Onion
  • 2 tbsp Rapeseed oil
  • 450 g Spinach leaves (frozen)
  • 200 g Double cream cheese
  • 4 Eggs
  • Salt and pepper


  • Cook ribbon noodles in plenty of salted water according to the instructions on the package.
  • Peel the onions and cut into small cubes. Clean the mushrooms and cut into small pieces. Heat 1 tablespoon of oil in a saucepan and fry the onions until translucent. Add the mushrooms and sauté briefly.
  • Add the spinach leaves, defrost and heat. Stir in the cream cheese, season with salt and pepper. Fry 4 fried eggs from the eggs in the remaining oil (1 tablespoon of oil), season with salt and pepper.
  • Pour the ribbon noodles in a sieve and allow to drain. Arrange the ribbon noodles on plates with spinach sauce and fried egg.


Serving: 100gCalories: 239kcalCarbohydrates: 1.1gProtein: 7.3gFat: 23g
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Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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