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This strawberry pasta recipe began as a kitchen experiment one summer afternoon. I had extra strawberries, leftover pasta, and a craving for something refreshing. With just a few ingredients, it turned into a sweet, creamy meal that felt surprisingly balanced. Now, it’s one of my favorite warm-weather recipes.
Here’s why you’ll love it:
- Uses fresh strawberries and no-cook sauce
- Quick to prepare in under 20 minutes
- Works as a light meal or fun dessert
- Great served warm or chilled
This dish delivers an unexpected twist that truly delights.
PrintStrawberry Pasta Recipe
- Total Time: 20 minutes
- Yield: 2 servings 1x
- Diet: Vegetarian
Description
This strawberry pasta recipe is a refreshing twist on traditional pasta dishes. Featuring a no-cook sauce made with fresh strawberries, honey, and sour cream, it’s creamy, sweet, and ready in minutes. Served warm or cold, it’s a perfect choice for summer lunches, light dinners, or even a playful dessert. Simple to make, beautiful to serve, and surprisingly delicious.
Ingredients
Pasta
- 1 cup dried pasta (≈ 5–5.5 oz or 140–160 g)
Suggested: farfalle, fusilli, or any short pasta
No-Cook Strawberry Sauce
- 1 lb (≈ 450 g) fresh strawberries
- 3–4 tablespoons mild honey
Substitute: maple syrup, superfine sugar - 6 tablespoons sour cream (≈ ⅓ cup or 80 ml)
Substitute: thick natural yogurt - ¼ teaspoon vanilla extract (optional)
Garnish (Optional)
- Fresh mint leaves
- 1 tablespoon almond flakes
- Extra strawberry slices
Instructions
- Add water to a small saucepan and heat it until it boils. Add a pinch of salt.
- Stir in the pasta and cook uncovered as directed on the package. Test for doneness a minute early—pasta should be tender but firm. Drain and set aside.
- Rinse strawberries under cold water and pat dry with paper towel. Hull and halve them, discarding the green tops.
- Reserve a few strawberry halves for garnish.
- In a bowl, mash the remaining strawberries with honey, sour cream, and vanilla extract.
- For a chunky sauce, mash lightly with a fork.
- For a smoother texture, blend in a food processor.
- Divide pasta between plates. Spoon sauce generously over each portion.
- Garnish with mint, almond flakes, and sliced strawberries if desired.
- Serve immediately or chill and serve cold.
Notes
- Fresh pasta (≈ 7–8 oz or 200–220 g) can be used instead of dried pasta.
- Adjust honey to taste depending on the sweetness of your berries.
- For a vegan version, use plant-based yogurt and agave instead of sour cream and honey.
- Avoid freezing; sauce texture may change.
- If serving chilled, let the sauce sit 10–15 minutes in the fridge for optimal flavor.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Main Dish / Dessert
- Method: Boiled (pasta) / No-cook (sauce)
- Cuisine: Modern European
Nutrition
- Serving Size: 1
- Calories: 423 kcal
- Sugar: 51 g
- Sodium: 99 mg
- Fat: 12 g
- Saturated Fat: 5 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 72 g
- Fiber: 2 g
- Protein: 10 g
- Cholesterol: 28 mg
Why Strawberry Pasta Recipe Works (and When to Serve It)
This Strawberry Pasta Recipe might sound unusual, but strawberry pasta works because it strikes a balance between creamy, sweet, and fresh. The tang from sour cream pairs beautifully with ripe berries, while mild honey brings just enough sweetness to round it out.
Here’s what makes this recipe special:
- Flavor balance: The creamy base mellows the fruit’s sharpness, creating harmony.
- Custom texture: You control how chunky or smooth the sauce is.
- No-cook ease: The sauce comes together in minutes while the pasta boils.
- Temperature-flexible: Serve it warm as comfort food or chilled as a refreshing twist.
Best served:
- During summer or spring when strawberries are ripe
- As a light lunch, brunch idea, or a fun dessert-for-dinner moment
- Paired with iced tea, lemonade, or a crisp white wine
It’s an easy, creative dish that turns heads at the table.
Ingredients and Swaps for Strawberry Pasta Recipe
This strawberry pasta recipe uses just a few fresh ingredients. Below is a detailed table, including simple substitutions to match what you have on hand.
| Ingredient | Notes & Swaps |
|---|---|
| 1 cup dried pasta (≈ 140–160 g) | Use short pasta like farfalle, fusilli, or łazanki. Fresh pasta (200–220 g) also works. |
| 1 lb fresh strawberries (≈ 450 g) | Frozen strawberries can be used if thawed and well-drained. |
| 3–4 tbsp mild honey | Swap with maple syrup, agave nectar, or superfine sugar. |
| 6 tbsp sour cream (≈ ⅓ cup) | Greek yogurt or thick natural yogurt are great substitutes. |
| ¼ tsp vanilla extract | Optional, but enhances the sweetness of the berries. |
| Fresh mint leaves | Optional garnish for brightness and color. |
| 1 tbsp almond flakes | Add crunch and contrast; optional topping. |
Pro Tip: If your strawberries are very sweet, use less honey. If they’re under-ripe, blend more thoroughly and sweeten to taste.
Step-by-Step: How to Make Strawberry Pasta
This strawberry pasta recipe comes together quickly—no stove time for the sauce, and just one pot for the pasta. Follow these simple steps to get the best creamy-sweet result.
1. Cook the Pasta
- Pour water into a small pot and heat until it reaches a rolling boil.
- Add a pinch of salt and stir in the pasta.
- Cook uncovered according to package directions, stirring occasionally.
- Test a piece near the end; it should be tender but still firm.
- Drain using a colander and set aside.
2. Make the Strawberry Sauce
- Wash the strawberries with cold water, then carefully dry them with a paper towel.
- Hull and slice the berries in half, discarding the green tops.
- Set a few aside for garnish.
- Place the rest in a bowl with honey, sour cream, and vanilla extract.
- Mash with a fork:
- For a rustic sauce, leave some strawberry chunks.
- For a smooth finish, use a blender or food processor.
3. Combine and Serve
- Divide pasta onto two plates.
- Spoon the strawberry sauce generously over each portion.
- Garnish with sliced strawberries, almond flakes, and mint if desired.
- Serve right away or chill in the fridge and enjoy cold.
Tip: The sauce thickens slightly as it sits. If serving cold, let it rest 10–15 minutes before plating.
Storage, Safety & Nutrition Notes About Strawberry Pasta Recipe
Because this strawberry pasta includes dairy and fresh fruit, it’s best enjoyed soon after preparation. However, here’s how to safely store and serve leftovers.
Storage Tips
- Store leftovers in an airtight container in the refrigerator.
- Best if eaten within 24 hours for peak flavor and texture.
- Do not freeze. The sauce will separate and lose its creamy consistency.
- If serving chilled from the fridge, stir gently to recombine before plating.
Food Safety Tip
According to the USDA, dishes combining dairy and fruit should be kept below 40°F to prevent bacterial growth. Avoid letting the sauce sit at room temperature for more than 1 hour.
Want a lighter option? Replace sour cream with low-fat yogurt and use less sweetener to reduce sugar content.
FAQs About Strawberry Pasta Recipe
What is the name of the pasta with strawberries?
It’s often called strawberry pasta or dessert pasta. While not traditional, it’s a sweet dish made with fresh berries and cream, popular in summer months.
How can you enhance plain pasta with extra flavor?
Add flavor with fresh herbs, citrus zest, fruits, nuts, or creamy sauces. This strawberry version uses honey, vanilla, and almond flakes for a sweet twist.
How to jazz up boring pasta?
Try using fruit sauces, crunchy toppings, or unexpected ingredients like mint or ricotta. Texture and contrast make a simple pasta feel special.
What are other popular pasta recipes?
Classic favorites include Alfredo, carbonara, and primavera. For sweet options, try chocolate pasta or lemon ricotta shells.
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Final Thoughts and Serving Tip
This strawberry pasta recipe always reminds me that cooking can be playful and surprising. The mix of creamy sauce and sweet berries creates something both comforting and refreshing. If you’re serving it for guests, I recommend chilling the plates first—it keeps the sauce cool and smooth. Add a few mint leaves right before serving to brighten the flavor.
Whether it’s a quick summer lunch or a light dessert after dinner, this dish is sure to get people talking—in the best way.
