Save I discovered this dish by accident one June afternoon when I had a handful of perfect strawberries and absolutely nothing planned for dinner. My roommate was coming over, the kitchen felt too hot for anything heavy, and I'd just bought a container of sour cream that needed using. There was something bold about tossing fruit into pasta, but as I tasted that first bite—the berries soft and jammy against the cool tang of cream—I realized I'd stumbled onto something special. Now it's the first thing I make when summer strawberries show up at the market.
My best memory of this pasta happened on an evening when a friend brought her new partner to dinner and I served this without warning them what it was. The moment they took their first bite, they both paused and looked at each other like I'd revealed some secret code about flavor. We sat on the porch in that golden-hour light, passing around glasses of cold rosé, and no one talked much because we were all too busy twirling pasta and catching strawberries with our forks.
Ingredients
- Farfalle or penne pasta (12 oz): The bow ties or tubes catch the sauce in all their little pockets, but any short pasta shape works—I've used fusilli and it was just as good.
- Fresh strawberries (2 cups, sliced): Ripe ones matter here; underripe berries won't soften into that jammy texture you need, and they'll taste a bit hollow.
- Granulated sugar (2 tbsp): This coaxes the juices from the strawberries and balances their tartness without making the sauce taste sweet in a cloying way.
- Fresh lemon juice and zest (1 tbsp juice, 1 tsp zest): These keep everything bright and prevent the dish from tasting flat or one-note.
- Sour cream (3/4 cup, full-fat): The full-fat version matters because it doesn't separate or get weird when it heats; anything lower and you risk a broken sauce.
- Fresh basil (1/4 cup, sliced): I learned the hard way not to add this before serving—it bruises and turns brown if you toss it into the hot pasta too early.
- Pine nuts (optional, 2 tbsp toasted): They add a buttery crunch that feels almost fancy, but the dish is perfect without them if you're not in the mood.
Instructions
- Get the water ready:
- Bring a large pot of salted water to a rolling boil—it should taste like the sea. Cook your pasta until it's just tender but still has a tiny bit of resistance when you bite it, which usually means a couple minutes before the package says.
- Warm the strawberries:
- While pasta cooks, put your sliced strawberries in a medium saucepan with sugar, lemon juice, zest, salt, and pepper over medium heat. Stir them every minute or so and watch as they release their juice and soften; this takes about 5 to 7 minutes and the kitchen will smell incredible.
- Fold in the cream:
- Take the pan off the heat and let it cool for just a couple minutes—this keeps the sour cream from breaking—then gently fold it in until everything turns pale pink and creamy. Taste it and adjust the salt or lemon if you need to.
- Bring it together:
- Drain the pasta and add it to the sauce, tossing gently to coat everything. If it feels too thick, splash in a little of that reserved pasta water, a tablespoon at a time, until it's the consistency you like.
- Finish and serve:
- Divide it among plates right away and scatter basil, pine nuts if you're using them, and a few extra strawberry slices on top. Eat it while it's still warm.
Save There was something almost meditative about the moment I realized this dish worked, that strawberries and cream and pasta made sense together. It wasn't about following a recipe perfectly; it was about trusting an instinct and having it pay off. Now every time I make it, I feel that same little spark of discovery.
Why This Works as a Summer Dish
This pasta lives in that sweet spot where it's substantial enough to be a real meal but light enough that you don't feel weighed down after eating it. The strawberries add brightness and natural sweetness, the sour cream brings richness without heaviness, and the lemon keeps everything from tasting cloying. It's the kind of dish that makes sense when the kitchen is warm and you don't want to turn on the oven or spend an hour at the stove.
Flexibility and Variations
Once you understand how the base works, you can play with it in ways that make sense for what you have on hand. Ricotta instead of sour cream gives you a milder, less tangy flavor if that's more your style, and it works beautifully. A tiny pinch of chili flakes adds a subtle kick that surprises people in the best way. If you're vegan, a good plant-based sour cream works—just make sure it's one that handles heat without breaking.
What to Drink Alongside It
The acidity and delicate flavors in this dish are made for crisp, dry wines that won't compete with what's on your plate. A cold glass of rosé is perfect because it has enough body to hold up to the cream but stays light and refreshing. Sauvignon Blanc works beautifully too—the herbaceous notes echo the basil and the crisp finish cuts through the richness of the sour cream.
- Serve everything well-chilled and eat it the moment you plate it while the pasta is still warm.
- If you're feeding a crowd and worried about timing, you can make the sauce ahead and gently reheat it, then toss with just-cooked pasta at the last minute.
- Leftover pasta can sit in the fridge for a day, but the basil will darken, so add it fresh if you're eating it the next day.
Save This dish taught me that the best food discoveries often come from working with what you have and trusting yourself to try something a little different. It's become my answer to the question of what to make when you want something that feels special but doesn't require a lot of fuss.
Recipe FAQs
- → What type of pasta works best with this sauce?
Farfalles or penne are ideal as their shapes hold the creamy strawberry sauce well, providing a balanced bite.
- → Can I prepare the strawberry sauce in advance?
Yes, you can make the strawberry sauce ahead and fold in the sour cream just before tossing with pasta for the best texture.
- → How do I adjust the sauce consistency if it's too thick?
Reserve some pasta water while cooking and add it gradually to the sauce until you reach the desired creaminess.
- → Are there any recommended garnishes?
Freshly sliced basil leaves add aroma and color, while toasted pine nuts offer a delightful crunch.
- → What are good beverage pairings for this dish?
Dry rosé or chilled Sauvignon Blanc complement the sweet-tangy flavors beautifully.