Save to Pinterest My friend Sarah brought this pasta to a summer dinner party, and I watched people's faces light up as they twirled those pink-coated noodles onto their forks. I'd never considered strawberries as a main ingredient in pasta before that night, but the way the tartness of the berries played against the soft creaminess somehow made complete sense. The dish sat there steaming, fragrant with lemon and basil, and suddenly everyone wanted the recipe. I've made it dozens of times since, and it never fails to spark that same moment of delighted surprise.
I made this for my sister when she was visiting in July, and she literally paused mid-bite and asked if I'd lost my mind in the best way. Her teenage daughter, who usually pushes food around her plate, went back for seconds without being asked. That moment of seeing a dish land so perfectly between sophisticated and approachable taught me something about cooking—sometimes the unexpected combinations are the ones people remember.
Ingredients
- Farfalle or penne pasta (12 oz): The bow-shaped pasta or tubes catch pockets of sauce in ways spaghetti never could, giving you fruit and cream in every bite.
- Fresh strawberries (2 cups), hulled and sliced: Look for berries that smell sweet at the stem—that's your signal they're ripe enough to sing in this dish.
- Granulated sugar (2 tbsp): This coaxes the strawberry juices out quickly, creating the foundation of your sauce.
- Fresh lemon juice and zest (1 tbsp juice, 1 tsp zest): The lemon is non-negotiable—it keeps the strawberry sweetness from overwhelming and adds a brightness that makes people ask what's in it.
- Salt and black pepper (1/4 tsp each): These seasonings balance everything; the salt makes strawberries taste more like themselves.
- Sour cream (3/4 cup), full-fat preferred: Full-fat sour cream won't break when you heat it gently, and it adds a subtle tang that no substitute quite captures.
- Fresh basil leaves (1/4 cup), thinly sliced: Basil bridges the gap between savory and fruit, making the whole dish feel intentional rather than accidental.
- Toasted pine nuts (2 tbsp, optional): They add a nutty richness and crisp texture that transforms this from simple to special.
Instructions
- Boil the pasta:
- Fill a large pot with water, salt it generously until it tastes like the sea, and bring it to a rolling boil. Cook your pasta to al dente—tender but with a slight resistance when you bite it—then scoop out a mugful of that starchy water before draining. That reserved pasta water is your safety net if the sauce seems too thick.
- Build the strawberry base:
- While the pasta bubbles away, combine your sliced strawberries with sugar in a medium saucepan over medium heat. Let them cook for 5 to 7 minutes, stirring occasionally, until they soften and the pan fills with juice but the pieces still hold their shape—you want a chunky sauce, not a puree.
- Fold in the creaminess:
- Turn off the heat and let the strawberry mixture cool for a couple of minutes, then gently fold in the sour cream with a spatula until everything turns a rosy pink and looks smooth. Taste it now and adjust the lemon juice or salt if it needs brightness or balance.
- Bring it together:
- Add your drained pasta to the saucepan and toss gently, coating every piece with sauce. If it looks thick, add a tablespoon of that reserved pasta water and toss again—you're building a silky sauce, not a soup.
- Plate and finish:
- Divide the pasta among four plates and scatter fresh basil and pine nuts across the top, then add a few more sliced strawberries for color. Serve it right away while the warmth still brings out the aromas.
Save to Pinterest There was one evening when my neighbor mentioned she'd never eaten anything with strawberries that wasn't sweet, and I invited her over to try this. Watching her discover that fruit could live in a savory space, that it could be elegant and strange and delicious all at once, reminded me why I cook in the first place. She brought her mother over a week later to taste it again.
Why Strawberries Work Here
Strawberries have an understated tartness that most people don't notice until it's paired with cream and pasta. Their natural juices are thin enough to become a sauce without added cream or butter, which keeps the dish light even though it feels indulgent. When you cook them just slightly, they collapse enough to release flavor but stay intact enough to remind you that you're eating fruit, not dessert.
Making It Your Own
I've experimented with this dish more than almost any other because the framework is so forgiving. Sometimes I add a pinch of chili flakes to echo the tartness of the strawberries, and sometimes I swap the sour cream for ricotta when I want something milder and less tangy. One friend swears by adding a handful of arugula at the end for peppery contrast, and another thinly slices some fresh mint alongside the basil.
Pairing and Serving
This pasta sings alongside a crisp, dry rosé or a glass of chilled Sauvignon Blanc—something with enough acidity to match the strawberries without competing. It's a summer dish at heart, best served on warm evenings when you want something that feels both light and satisfying, and it feeds four people generously with no heavy feeling afterward.
- Serve it immediately after tossing so the pasta stays warm and the sauce clings beautifully.
- If you're feeding vegetarians, double-check that your pasta is egg-free, though most standard dried pastas are.
- The basil and pine nuts are the finishing touches that make people believe you spent hours on this—don't skip them.
Save to Pinterest This dish has quietly become the one I return to whenever I want to remember why cooking matters—it's simple enough that the ingredients speak for themselves, but surprising enough that it sparks a conversation. Make it once and you'll understand why.
Frequently Asked Questions
- → What pasta types work best for this dish?
Farfalles or penne work well, as their shapes hold the creamy strawberry sauce nicely.
- → Can I use frozen strawberries instead of fresh?
Fresh strawberries provide better texture and flavor, but thawed frozen strawberries can be used if fresh are unavailable.
- → How should the sauce consistency be adjusted?
Reserve some pasta water to thin the sauce if needed, adding it gradually while tossing the pasta.
- → Are there optional garnishes to enhance the flavor?
Fresh basil adds herbal brightness and toasted pine nuts offer a pleasant crunch.
- → Can this dish be adapted for different diets?
Yes, substituting sour cream with a plant-based alternative makes it suitable for vegan preferences.