Truffle Oil Orzo Pasta

This truffle oil orzo pasta recipe is packed with flavour and simple to make. It only uses one pot and takes 35 minutes. Perfect for truffle lovers and impressive dinners.

Ingredients

Truffle Oil

Truffle oil is made two ways. One is a natural way by infusing truffles and oil. The second way is made by using an aromatic compound like 2,4-dithiapentane which is found in a variation of truffles.

It is extremely important to choose the right truffle oil, as truffle oil is so strong it tends to be the primary flavour of the meal. From my experience when it comes to using truffle oil I always opt for white truffle oil, it tends to taste better.

You don’t tend to find truffle oil in your supermarkets so I will recommend one here. Its white truffle infused in olive oil and the great thing is with this 8.4 fl oz (250ml) bottle it should last 80-100 meals.

Orzo Pasta

Orzo is a type pasta that is shaped like long grained rice. You tend to find this in either the pasta or rice section of the supermarket. Yes… it seems to be a bit odd putting pasta in the rice section but I have seen it! Orzo also may be called risoni or pasta rice.

Can’t Find Orzo?

If you can’t find orzo in your supermarket opt for another short grain pasta. The texture will definitely not be the same however your truffle oil pasta will still taste amazing! Try either Cavatappi, Chiocciole or Macaroni.

Recipes You May Like…

1. Wild Mushroom Risotto
2. Mac and Cheese
3. Ragù alla Bolognese

Print Recipe

5 from 5 votes

Truffle Oil Orzo Pasta

This truffle oil pasta recipe is packed with flavour and simple to make. It only uses one pot and takes 35 minutes. This truffle pasta recipe is perfect for truffle lovers and impressive dinners.

Prep Time5 mins

Cook Time30 mins

Course: Appetizer, Main Course

Cuisine: British, Italian

Keyword: Truffle Oil Pasta, truffle orzo, Truffle pasta, Truffle pasta recipe

Servings: 4 People

Calories: 744kcal

Equipment

• Large Pot
• Microplane (Fine grater)

Ingredients

• 180 g Orzo
• 2 knobs Butter
• 1 Shallot finely diced
• 1 Garlic minced
• 100 ml Dry White wine
• 200 ml Vegetable Stock
• 400 ml Double Cream
• 100 g Garden Peas
• 50 g Parmesan freshly grated
• 1 tbsp White Truffle Oil or to taste
• Sea Salt

Garnish

• 4 Pinches Panko Crumbs
• Herbs Pea shoots & Red Radish

Instructions

• Bring a large pot of water to the boil, then generously salt. Add the pasta & cook for 2-3 minutes (the pasta will still be undercooked but don't worry we will cook it again later). Drain & rinse under cold water until cooled.
• Melt butter in a large pot over medium heat & sauté shallots for 3-4 minutes, until softened. Add garlic & continue to sauté for 30 seconds. Add White wine and reduce by three quarters. Add vegetable stock and reduce by half. Add cream, truffle oil & peas. Bring to a boil and then turn down to a simmer for 4-5 minutes.
• Add the pasta & simmer for 3-4 minutes, mixing regularly until the pasta is al dente. Add parmesan & mix, then reduce to your desired consistency (this may take 0 to a few minutes). Season to taste with salt & truffle oil.
• Serve fresh from the pot with a sprinkle of panko crumbs & herbs

Video