Strawberry Sour Cream Pasta (Print Version)

Delight in a creamy, sweet-tangy strawberry sauce tossed with pasta for a fresh summer twist.

# What to Use:

→ 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 full-fat sour cream

→ Garnish

10 - 1/4 cup fresh basil leaves, thinly sliced
11 - 2 tbsp toasted pine nuts (optional)
12 - Extra sliced strawberries (optional)

# How to Prepare:

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

# Expert Advice:

01 -
  • It's ready in 25 minutes, which means you can actually make this on a Tuesday night without stress.
  • The sweet-tart-creamy balance feels indulgent but tastes bright and summery, not heavy at all.
  • People always ask for the recipe because they can't quite believe pasta and strawberries belong together—then they taste it.
02 -
  • Don't skip letting the strawberry mixture cool before adding the sour cream, or the heat will make it separate and get grainy—I learned this the hard way the first time I made it.
  • Reserve that pasta water before draining because it's salty and starchy and it saves you if your sauce seizes up or feels too thick.
03 -
  • Toast your pine nuts in a dry skillet for just a minute or two before adding them—they go from mild to rich and buttery, and it's a small move that feels luxurious.
  • If your strawberries aren't as flavorful as you'd like, let them macerate with the sugar for 15 minutes before cooking; this draws out more juice and intensifies the flavor.
Go Back