Orzo Pasta With Peas and Annatto Sage Sauce

Total Time
Prep 40 mins
Cook 15 mins

This is a delicious and very different pasta dish, inspired by the African cuisine. Created by chef Keith Famie.

Ingredients Nutrition


  1. Soak the mushrooms in warm water for 30 minutes. Drain and discard the liquid.
  2. Heat a saute pan over medium heat. Add the cream and simmer for 3 to 4 minutes. Stir in the annatto powder and sage. Continue to simmer the cream sauce for another 2 minutes. Season the annatto-sage cream sauce with salt and pepper. Keep warm.
  3. In a different saute pan over medium heat, saute the drained mushrooms in the butter until golden brown and tender, about 4 to 5 minutes. Add the blanched peas, sundried tomatoes and orzo to the pan. Toss all the ingredients until hot. Stir in the annatto-sage cream and the grated cheese. Stir in the chopped parsley. Serve!


Most Helpful

We liked this. It's very, very rich. This was my first time using annatto. I might have even upped the proportion of annatto and sage in this recipe. The taste of the porcini and sun dried tomato were quite pronounced, but in a good way. Thanks for a nice comforting meal.

Dr. Jenny December 02, 2013

I like orzo, and this was a very good way to enjoy it. Lacking annato seed, I subbed with saffron threads for a smoky taste and good colour. Very easily prepared even if it looks like quite a few steps, we all enjoyed this, even my husband who is not usually a fan of risottos or orzo dishes. I find it good comfort food :) Thank you, LIG! Made for PRMR tag game

Karen Elizabeth June 05, 2012

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