Save The first time I made this, I was staring at a bowl of ripe strawberries and wondering if I'd lost my mind. Pasta with strawberries? It felt like culinary chaos. But something about the way the afternoon sun hit those berries made me curious enough to try, and twenty-five minutes later I understood why this impossible-sounding combination actually works. The sweetness plays off the tang, the cream keeps everything velvety, and suddenly summer tastes like it arrived on a plate.
I made this for my neighbor one July evening when she brought over a basket of strawberries from her garden. She was skeptical at first, skeptical in that polite way people are when you tell them about strawberry pasta. Then she took a bite and went quiet for a moment, which is really the only review that matters.
Ingredients
- Farfalle or penne pasta (12 oz): The bow-tie or tube shape catches and holds the sauce in all those little crevices where the magic happens.
- Fresh strawberries (2 cups, hulled and sliced): Use the ripest ones you can find, because the better they taste on their own, the better they'll taste in the sauce.
- Granulated sugar (2 tbsp): This isn't about making the dish sweet, it's about bringing out what's already in the strawberries.
- Fresh lemon juice and zest (1 tbsp juice, 1 tsp zest): The acid is what makes everything else taste like itself, not like you're eating dessert.
- Salt and black pepper (1/4 tsp each): These seem small until you taste what happens when you leave them out.
- Full-fat sour cream (3/4 cup): Don't skimp here—the fat is what makes the sauce silky and what keeps the strawberries from tasting weird against the pasta.
- Fresh basil leaves (1/4 cup, thinly sliced): This is your insurance policy, the green note that ties everything together.
- Toasted pine nuts (optional, 2 tbsp) and extra strawberries (optional): Both add texture and remind you this is summer in a bowl.
Instructions
- Boil the pasta:
- Fill a large pot with water, salt it generously, and let it come to a rolling boil—you want it actually hot, not just warm. Cook your pasta to al dente, which means it still has a tiny bit of resistance when you bite it, then fish out about half a cup of that starchy water before you drain everything. That pasta water is liquid gold for adjusting the sauce later.
- Warm the strawberries:
- While the pasta's still cooking, put your sliced strawberries in a medium saucepan with sugar, lemon juice, zest, salt, and pepper over medium heat. Stir every minute or so and let them soften for about five to seven minutes—you want them to give up their juice and soften slightly, but not collapse into jam. It'll smell like summer decided to visit your kitchen.
- Add the creaminess:
- Take the pan off the heat and let those warm strawberries cool for just a couple of minutes so the sour cream doesn't get weird on you. Then fold it in gently, stirring until everything's this beautiful pale pink and totally smooth. Taste it and adjust if it needs more salt or lemon—this is your only chance to balance it right.
- Bring it together:
- Add your drained pasta straight into the sauce and toss it gently, making sure every piece gets coated. If it looks too thick, add that reserved pasta water a tablespoon at a time until it flows the way you want it to. The sauce should cling to the pasta, not puddle at the bottom of the pan.
- Plate and finish:
- Divide everything among bowls or plates while it's still warm, then scatter basil over the top, add pine nuts if you're using them, and crown it with a few extra strawberry slices for color. Serve it right away so the pasta doesn't keep soaking up the sauce.
Save What surprised me most wasn't that the strawberries worked with pasta—it was that my daughter asked for seconds without being cajoled. That kind of honest eating, where someone just wants more, is the real win.
Why This Works
The strawberry's natural tartness and sweetness live on two ends of a spectrum, and they're usually kept separate—fruit for dessert, vinegar for cooking. But when you cook strawberries gently with lemon and a little sugar, something happens. They stop being just fruit and become a sauce that actually belongs next to starch. The sour cream doesn't fight the strawberries; it amplifies them, turning them creamy and rich without losing a single bit of brightness. Basil ties it all together because it speaks the language of both sweet and savory.
Playing with the Recipe
Once you understand how the flavors balance, you can play. Try ricotta instead of sour cream if you want something lighter, or add a tiny pinch of chili flakes if you want the strawberries to taste more alert. A splash of good balsamic makes things deeper. Even the pasta shape matters—farfalle is fancy and fun, but penne works just fine if that's what you have. Some people swear by a touch of honey instead of sugar, or a whisper of vanilla. The core recipe is forgiving because the strawberries themselves are flexible.
Serving and Pairing Ideas
Serve this warm or at room temperature, depending on the weather and your mood. On a hot evening, barely warm is perfect. When it's cooler, let it come together just out of the pan so everything's still steaming. A crisp glass of rosé is the obvious choice, but chilled Sauvignon Blanc works too, or even a very dry sparkling wine that cuts through the cream. This is a main dish that feels light, which is why people actually want to eat it in summer instead of just thinking about it.
- Make it vegan by using a good plant-based sour cream that doesn't separate when warm.
- Toast your pine nuts yourself in a dry skillet if you have time—they taste infinitely better than pre-toasted ones.
- Taste the sauce before the pasta hits the pan so you know exactly what you're working with.
Save This is one of those dishes that reminds you why fresh ingredients and a little curiosity matter. It's simple, it's beautiful, and it tastes like someone actually cared about dinner.
Cooking Questions
- → What pasta works best for this dish?
Farflle or penne pasta are ideal as they hold the creamy strawberry sauce well, providing a satisfying bite.
- → Can I substitute the sour cream?
Yes, plant-based sour cream alternatives work for a vegan approach, and ricotta offers a milder, creamy texture.
- → How do I prevent the sauce from becoming too thin?
Reserve some pasta water while boiling and add it gradually to adjust sauce consistency if needed.
- → Is it important to use fresh strawberries?
Fresh, ripe strawberries provide natural sweetness and texture that define the sauce’s flavor and color.
- → What garnishes enhance this dish?
Thinly sliced fresh basil adds herbal brightness, toasted pine nuts bring crunch, and extra strawberries freshen each bite.
- → Can I add a spicy element to the dish?
A pinch of chili flakes pairs well, balancing the sweetness with a subtle kick.