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


  • Large Pot
  • Microplane (Fine grater)


  • 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


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


  • 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