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.
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