This is a simple, unsophisticated recipe. It won’t win any awards, and it won’t shock your taste buds into submission.
But to the whole generations of Poles, a plate of plain pasta topped with fresh strawberry sauce brings back nostalgic memories.
For the full list of ingredients & detailed instructions, please see the recipe card at the end of this post. But before you scroll, there’s important stuff to know below.
This Strawberry Pasta tastes exactly like at babcia’s home or at a school canteen, all those decades ago.
I cannot think of a quicker, easier summer meal. The sauce is made without cooking, in the time it takes for the pasta to cook. And at the peak of the strawberry season, it’s also very kind to the wallet.
If dessert pasta isn’t your thing (not my first choice either), I came up with a savoury twist:
Summer Pasta with Roasted Rhubarb, Strawberries and Mint.
Do you need any special ingredients or equipment?
No, it’s an effortless recipe, calling for 5 simple ingredients.
Everything should be easily available in any major store, especially in late spring and summer.
After all, this Strawberry Pasta is a very seasonal dish. Its flavour relies heavily on ripe, juicy berries. It’s definitely worth making an effort to source the best-tasting fruit you can find.
I usually patiently wait for my favourite variety, truskawka kaszubska (Kashubian strawberry), to appear.
And then, full steam ahead on all things berry.
How to serve it?
Strawberry Pasta makes a great light lunch – especially for children, but also for adults still young at heart. Serve it hot or cold, alongside a glass of homemade kompot drink.
When serving as a dessert, you may want to lower the amount of pasta and adjust it to your appetite.
Can you make it another way?
Yes, here are some ideas on how to make it differently:
- a handful of crumbled twaróg
- an extra dollop of cream
- a generous sprinkle of icing sugar
- replace sour cream with another dairy product (e.g. thick natural yoghurt, greek yoghurt, soured milk, cream cheese or Italian cheeses (e.g. ricotta or mascarpone)
- replace sour cream with plant-based cream
- replace (or supplement) strawberries with rhubarb or other berries
- use frozen strawberries
- replace regular pasta with a gluten-free option
- for a major flavour boost, roast strawberries instead of using them raw (15-20 minutes at 390°F (200°C). I’ve used this method here.
What diets is it suitable for?
This recipe is suitable for vegetarians.
You could also adjust it ever-so-slightly to accommodate your dietary needs:
- vegan: use a plant-based cream and a plant-based sweetener ( e.g. sugar, maple or agave syrup).
- gluten-free: use your favourite gluten-free pasta.
- dairy-free: use a plant-based cream of your choice. Nutty creams (such as cashew, and coconut) are a great substitute here.
Can I freeze it?
This recipe is not suitable for freezing.
Recipe: step by step
- 1 cup dried pasta (≈ 5-5.5 oz, 140-160 g); see notes
No-cook Strawberry Sauce
- 1 lb (≈ 450 g) fresh strawberries
- 3-4 tablespoons mild honey; can be replaced with caster/superfine sugar, maple syrup
- 6 tablespoons sour cream (⅓ cup, 80 ml), can be replaced with thick natural yoghurt
- ¼ teaspoon vanilla extract; optional
- fresh mint leaves
- 1 tablespoon almond flakes
- Fill fairly small saucepan with water, cover with a lid and bring to boil. Add small pinch of salt. Stir pasta in and cook uncovered, as per the packet instructions. As you wait, prepare the sauce (instructions below).
- To test pasta for doneness, try a piece before the end of cooking time. It should be soft, but still firm. Drain pasta in a colander.
For Strawberry Sauce
- Rinse strawberries thoroughly with cold, running water. Pat dry with paper towel.
- Hull strawberries, cut in half and dispose of green tops. Leave a few strawberries aside, for a garnish.
- Move halved berries into bowl. Add honey, sour cream and vanilla extract. Mash together with a fork. How finely? That’s up to you:
- For varied texture, mash only roughly - leaving some chunks unmashed.
- For smooth sauce, mash thoroughly or blend using blender/food processor.
- Divide pasta between two plates. Pour sauce over pasta. Serve immediately, or allow to chill and serve cold.
- Before serving, garnish with fresh strawberry slices, mint leaves and almond flakes.
For two decent-sized portions, you will need either:
- 1 cup dried pasta (≈ 5-5.5 oz, 140-160 g). For example, kokardki (farfalle), świderki (eliche/fusilli), łazanki (quadretti) or another shape of your choice
- 7-8 oz fresh pasta (≈ 200-220 g)
Nutrition Information:Yield: 2 Serving Size: 1
Amount Per Serving: Calories: 423Total Fat: 12gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 28mgSodium: 99mgCarbohydrates: 72gFiber: 2gSugar: 51gProtein: 10g