This truffle oil orzo pasta creates a rich and creamy dish with restaurant-quality flavors and minimal effort in just 35 minutes. This meal works well for truffle lovers who want a quick, affordable and impressive dinner.

Ingredients and Substitutes
- Orzo: A type of pasta shaped like long-grain rice. It is typically found in the pasta aisle but can sometimes be stocked in the rice section—yes, it might seem odd, but it happens! Orzo may also be labeled as risoni or pasta rice in some stores. If you can’t find orzo, this dish will also work well with cavatappi, chiocciole or macaroni.
- Butter: Adds richness and depth to the sauce. Use unsalted butter to control the seasoning.
- Shallots: Provide a mild sweetness that complements the truffle flavor. If unavailable, substitute with finely diced yellow or white onion.
- Garlic: Use freshly minced garlic for the best depth of flavor. If possible, avoid using pre-minced garlic, as it lacks the same fresh garlic flavor.
- White Wine: Use a dry white wine such as Sauvignon Blanc, Pinot Grigio, or Chardonnay. The wine adds acidity and depth to the dish but can be omitted if preferred.
- Vegetable Stock: Use a good-quality vegetable stock for the best depth of flavor. Homemade stock or a high-quality store-bought version with minimal additives works best. For a richer, more savory taste, chicken stock can be used instead.
- Heavy Cream: Use a cream with 35%–40% fat to achieve the proper richness and texture. For a lower-fat alternative, you can use half-and-half. However, this will create a less rich sauce and may require a longer simmering time.
- Garden Peas: Add a pop of sweetness and color. Fresh or frozen peas both work well. These are optional, and the dish works well without them, too.
- Parmesan: Use Parmigiano-Reggiano or Grana Padano for the best flavor. If you need a vegetarian option, look for animal rennet-free parmesan.
- White Truffle Oil: Infuses the dish with its signature earthy aroma. Start with 2 teaspoons and adjust to taste, as too much can overwhelm dish.
- Panko Crumbs (Optional): A light, crispy topping that provides contrast to the creamy pasta.
Step by Step Video Instructions
Chef Tips
Rinse the Orzo After Boiling: After draining, rinse the orzo under cold water to stop the cooking process immediately. This prevents it from becoming too soft and helps remove some of the excess starch, which can make the sauce overly thick.
Use Freshly Grated Parmesan: Freshly grated Parmesan melts more smoothly into the sauce, creating a creamier texture. This is because pre-grated Parmesan often contains anti-caking agents, which affect how smoothly it melts.
Adjust the Sauce Consistency: To thicken the sauce, let it simmer longer, allowing excess liquid to cook off. If the sauce becomes too thick, stir in a splash of hot vegetable stock until it reaches your desired texture.

Storage and Leftovers
Refrigeration: Store leftovers in an airtight container in the refrigerator for up to 2 days. The pasta will continue to absorb the sauce as it sits, so you may need to loosen it when reheating.
Reheating: Reheat gently over medium-low heat on the stovetop, stirring frequently. Add a splash of vegetable stock to bring back the creamy consistency.
Freezing: This dish is best enjoyed fresh, as the cream-based sauce can change texture when frozen. If freezing is necessary, store in an airtight container for up to 3 months. Expect some separation when reheating, which can be corrected by stirring in a bit of warm stock while heating.
Frequently Asked Questions
Can I make this dish ahead of time?
Yes! You can prepare the sauce and cook the orzo separately, then store them in the fridge for up to 2 days. When ready to serve, reheat the sauce over medium-low heat, stirring in the orzo and adding a splash of vegetable stock to adjust the consistency if needed.
How can I enhance the truffle flavor even more?
Add freshly shaved truffles on top just before serving to enhance the truffle flavor.
What protein pairs well with truffle orzo?
This dish pairs beautifully with grilled chicken, grilled pork tenderloin, steak, scallops, or white fish.
More Recipes You May Like:
- Authentic Spaghetti Carbonara
- Mac and Cheese
- Pea Soup with White Truffle Oil
- Pumpkin Risotto
- Wild Mushroom Risotto

Truffle Oil Orzo Pasta
Equipment
- Large Pot
Ingredients
Pasta Base:
- 7 oz orzo
- 2 tbsp butter
- 1 shallot finely diced
- 1 garlic clove minced
- ½ cup dry white wine
- 1 cup vegetable stock
- 2 cups heavy cream (35%-40% fat)
- ¾ cup / 4 oz garden peas
- ½ cup / 2 oz parmesan freshly grated
- 2 tsp white truffle oil or to taste
- Sea salt to taste
Garnish (Optional):
- Panko crumbs
- Pea shoots
Instructions
Cook the Orzo:
- Bring a large pot of water to a boil and generously season with salt.
- Add the orzo and cook for 2–3 minutes (it will still be undercooked but will finish cooking later).
- Drain and rinse under cold water until cooled. Set aside.
Sauté the Aromatics:
- In the same pot over medium heat, melt the butter.
- Add the shallots and sauté for 3–4 minutes until softened.
- Stir in the garlic and cook for 30 seconds until fragrant.
Reduce & Simmer:
- Pour in the white wine and cook until reduced by three-quarters.
- Add the vegetable stock and reduce by half.
- Stir in the cream, truffle oil, and peas.
- Bring to a boil, then reduce to a simmer for 4–5 minutes.
Finish the Pasta:
- Add the orzo and simmer for 3–4 minutes, stirring regularly, until the pasta is al dente.
- Stir in the Parmesan and mix well. Reduce to your desired consistency.
- Taste and adjust seasoning with salt and additional truffle oil if desired.
Serve:
- Serve in a bowl garnished with panko crumbs and herbs.
Amanda Wren-Grimwood
Monday 1st of June 2020
This looks so elegant but comforting at the same time. Delicious!
Jackslobodian
Friday 19th of June 2020
Thank you :)
Mahy
Monday 1st of June 2020
Fabulous pasta recipe that is just what I have been looking for. The steps seem so easy to follow!
Jackslobodian
Friday 19th of June 2020
Thank you :)
Nart at Cooking with Nart
Monday 1st of June 2020
This looks really elegant and delicious. I love truffle oil in anything so you had me already at the very beginning!
Jackslobodian
Friday 19th of June 2020
Haha me too! Thanks :)
Danielle Wolter
Monday 1st of June 2020
I will eat anything with truffles! This sounds absolutely incredible with the truffle oil. What a treat!
Jackslobodian
Friday 19th of June 2020
Yeah I love truffles. This recipe is even better with some freshly sliced truffle on top!
Charla
Monday 1st of June 2020
I'm always looking for new ways to make pasta dishes, can't wait to try it!!
Jackslobodian
Friday 19th of June 2020
Let me know how it goes!