Strawberry Sour Cream Pasta (Print View)

Al dente pasta blended with a creamy, tangy strawberry and sour cream sauce for a light summer meal.

# Components:

→ Pasta

01 - 12 oz farfalle or penne pasta
02 - 1 tbsp salt (for boiling water)

→ Strawberry Sauce

03 - 2 cups fresh strawberries, hulled and sliced
04 - 2 tbsp granulated sugar
05 - 1 tbsp fresh lemon juice
06 - 1 tsp finely grated lemon zest
07 - 1/4 tsp salt
08 - 1/4 tsp freshly ground black pepper

→ Creamy Component

09 - 3/4 cup sour cream, full-fat preferred

→ Garnish

10 - 1/4 cup fresh basil leaves, thinly sliced
11 - Optional: 2 tbsp toasted pine nuts
12 - Optional: extra sliced strawberries

# Directions:

01 - Bring a large pot of salted water to a boil. Cook pasta according to package instructions until al dente. Reserve 1/2 cup of pasta water, then drain pasta and set aside.
02 - Combine strawberries, sugar, lemon juice, lemon zest, salt, and pepper in a medium saucepan over medium heat. Cook, stirring occasionally, for 5 to 7 minutes until strawberries soften and release juices but retain some texture.
03 - Remove the saucepan from heat and let mixture cool for 2 to 3 minutes. Gently fold in sour cream until the sauce is smooth and pink. Taste and adjust seasoning if necessary.
04 - Add the drained pasta to the strawberry-sour cream sauce. Toss gently to coat, adding reserved pasta water one tablespoon at a time if the sauce needs thinning.
05 - Divide pasta among plates. Garnish with fresh basil, optional pine nuts, and extra sliced strawberries as desired. Serve immediately.

# Expert Advice:

01 -
  • It's ready in under thirty minutes, which means you can go from idea to dinner without overthinking it.
  • The sweet-tangy-creamy balance feels fancy enough to serve guests but tastes like pure comfort.
  • Fresh strawberries in a savory context trick your brain into thinking you're being adventurous when really you're just being happy.
02 -
  • Full-fat sour cream is not negotiable here—the low-fat versions curdle or separate when you fold them into warm strawberries, and no one wants that.
  • Reserving that pasta water before you drain everything is the difference between a sauce that coats the pasta and one that's just sitting there looking lonely.
03 -
  • The moment the strawberries hit the warm sour cream, fold gently from the bottom up—aggressive stirring breaks the strawberry pieces into mush.
  • If you're making this for guests and worried about the strawberry-pasta thing, don't mention it until they've already taken a bite and their face has changed.
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