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+ servings
Truffle-Oil-Pasta topped with panko breadcrumbs and micro herbs served in a fancy white bowl

Truffle Oil Orzo Pasta

Jack Slobodian
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.
5 from 5 votes
Prep Time 5 minutes
Cook Time 30 minutes
Course Appetizer, Main Course
Cuisine British, Italian
Servings 4 People
Calories 617 kcal

Equipment

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

Nutrition

Calories: 617kcalCarbohydrates: 44gProtein: 14gFat: 41gSaturated Fat: 26gPolyunsaturated Fat: 1gTrans Fat: 1gCholesterol: 147mgSodium: 454mgPotassium: 296mgFiber: 3gSugar: 4gVitamin A: 1801IUVitamin C: 331mgCalcium: 230mgIron: 1mg
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