Moroccan Style Tagliatelle Spaghetti


This Moroccan-style tagliatelle spaghetti recipe is made with a meat tagine base. The meat stock of the tagine infuses the Moroccan flavours into the tagliatelle when it is cooked in it. The saffron, garlic, onion, ginger and cinnamon all combine to give this dish the amazing Moroccan touch!

Tagliatelle is a long, flat and thin spaghetti, similar to fettuccine. This type of spaghetti pairs beautifully with meat sauces, but you can also use it with other light sauces such as cheese and spinach, chicken and even fish sauce. You can’t go wrong with pasta; although some types pair much better with certain traditional toppings.

Moroccan Style Tagliatelle Spaghetti

This dish is simply a meat Tagine base,  the only difference is that I've used minced lamb and an extra amount of fresh tomatoes than I would use in a Tagine, some use a little tomato puree/paste instead of the extra tomatoes. It's your preference.
Spaghetti is always a favourite with kids, I've always loved it but we don't usually have it very often so it's extra special when we do.
Servings 6
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes


  • 400 g minced lamb
  • 1 large onion (diced small)
  • ½ cup fresh coriander (chopped)
  • ½ cup fresh parsley (chopped)
  • 2 garlic cloves (grated)
  • 4 fresh tomatoes (peeled and chopped)
  • 1 tsp Salt (to taste)
  • 1 tsp black pepper (or 2 chopped green chillies)
  • ½ tsp saffron (or turmeric)
  • ½ tsp sweet paprika
  • ½ tsp ginger powder
  • 1-2 tsp sugar (optional to balance the taste)
  • 4 tbsp olive oil
  • 1 large packet of tagliatelle spaghetti
  • pints boiled water water mixed with 1 stock cube


  • Peel and chop the onion and place in a heated pan with the olive oil
  • Stir fry the onions until browned then sprinkle in the minced lamb. Stir fry until browned.
  • Add your chopped greens and garlic along with the seasoning and stir for a few minutes until mixed in.
  • Add the chopped tomatoes before the spices start to stick onto the bottom of the pan.
  • Then add the sugar, and stock, turn down to a low heat and let cook until meat is soft. (For every 1lb of pasta, bring 5/4 of water to a boil.)
  • At this stage you add the Tagliatelle into the sauce and let boil, stirring occasionally to prevent sticking.
  • When the Tagliatelle is almost cooked but not quite cooked yet, turn off the heat, cover the pot and let finish cooking while expanding into it’s full shape.
  • Garnish however you please and serve immediately for the best taste 😉
Course: Main Course
Cuisine: Moroccan
Keyword: Meat, pasta, Spaghetti, Tagine, tagliatelle

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