Save I discovered this dish completely by accident on a sweltering July afternoon when I had a colander of strawberries sitting on the counter and absolutely no plan for dinner. My instinct was to make something cold, something that felt like summer in a bowl, but as I stood there holding the pasta box, I thought: what if sweetness belonged here? The first plate was revelatory—creamy, bright, unexpected—and I've been making it ever since for anyone brave enough to try fruit and pasta together.
I made this for a dinner party where everyone showed up skeptical—fruit in pasta?—but left asking for the recipe with genuine interest. Watching the transformation from doubt to delight happened somewhere between the second and third bites, and that's when I knew this wasn't just a happy accident but something worth refining and sharing.
Ingredients
- Farfalle or penne pasta (12 oz): The bow ties or tubes catch and hold the sauce better than long strands; don't skip the pasta water because you'll need it to loosen the cream into silkiness.
- Fresh strawberries (2 cups, hulled and sliced): Choose ripe but still firm berries or they'll turn to jam; if they're truly local and in season, they'll do most of the work for you.
- Granulated sugar (2 tbsp): This wakes up the strawberry flavor and balances the tartness of the lemon; don't be shy with it.
- Fresh lemon juice and zest (1 tbsp juice, 1 tsp zest): The zest is where the brightness lives, so use a microplane and don't substitute bottled juice.
- Salt and freshly ground black pepper (1/4 tsp each): Season the fruit as if you're seasoning soup—it matters more than you think.
- Sour cream, full-fat (3/4 cup): Full-fat is non-negotiable; the lighter versions break and separate when the pasta water hits them.
- Fresh basil, thinly sliced (1/4 cup): Slice it just before serving or it'll turn dark and bitter; if you can't find good basil, use less and let the strawberries sing.
- Toasted pine nuts (2 tbsp, optional): A handful adds texture and earthiness that makes the sweetness feel grounded.
Instructions
- Get the pasta going:
- Bring a large pot of salted water to a rolling boil—taste it and adjust until it's as salty as the sea. Cook your pasta according to the package until you can bite it without resistance but it still has backbone; this is al dente and it matters. Before you drain it, fish out a half cup of that starchy water and set it aside like liquid gold.
- Soften the strawberries:
- While the pasta cooks, tumble your sliced strawberries into a medium saucepan with the sugar, lemon juice, zest, salt, and pepper over medium heat. Stir gently and listen for the juices to start flowing—this takes about 5 to 7 minutes and you'll smell the strawberry-lemon perfume building. You want the berries soft and jammy at the edges but still recognizable, not a puree.
- Make it creamy:
- Pull the pan off the heat and let it cool for a couple of minutes so the sour cream won't split, then fold it in slowly and gently until you have a pale pink, silky sauce. Taste it and adjust the seasoning—if it needs more brightness, add a squeeze of lemon; if it's too tart, whisper in more sugar.
- Bring it together:
- Add your drained pasta to the sauce and toss gently, watching as the strands get coated in pink. If it looks too thick, add your pasta water one tablespoon at a time, stirring and tasting until the consistency feels right—it should coat the pasta without pooling at the bottom of the pan.
- Plate and serve:
- Divide the pasta among bowls while it's still warm, then shower each portion with fresh basil, a scatter of pine nuts if you're using them, and a few extra strawberry slices for good measure. Serve right away while the sauce is still creamy and the basil is still bright.
Save The moment this dish stopped being experimental and became part of my regular cooking was when a friend who claims to hate anything "weird" on pasta asked me to make it a third time. There's something about the combination of tart, sweet, and tangy that feels indulgent and light all at once, and it changed how I think about what belongs in a pot together.
Why This Works Better in Summer
This is the pasta dish that made me stop thinking of seasons as decorative and start respecting them as essential to what tastes good. When strawberries are at their peak—fragrant, juicy, almost too sweet—they become the hero here, needing little more than lemon and heat to transform into sauce. Winter strawberries, pale and mealy, would turn this into a disappointment, so timing matters more than technique.
The Sauce Balance That Changes Everything
The magic lives in understanding that this sauce needs to sing on multiple frequencies at once: the strawberries give sweetness and body, the sour cream adds richness and tang, and the lemon zest cuts through it all with brightness that prevents the whole thing from feeling cloying. If any one of those elements is weak or missing, the dish becomes forgettable, so treat each component with respect and adjust to your specific strawberries, which vary wildly in tartness and juice.
Variations Worth Trying
Once you understand how this works, you can play with it—swap ricotta for a milder creaminess, add a pinch of chili flakes for a surprising edge, or toss in a handful of fresh mint alongside the basil. Some nights I've added toasted walnuts instead of pine nuts, and other times I've finished with a crack of fleur de sel that makes people stop mid-bite to ask what just happened. The core is flexible; the strawberries and lemon are the non-negotiables.
- Try it with a splash of aged balsamic vinegar whisked into the strawberry mixture for depth.
- For vegan versions, use a thick, full-fat coconut cream or cashew cream instead of sour cream.
- Serve it warm on cold pasta, or chill everything and serve it as a summer salad if the heat gets intense.
Save This is the dish I make when I want to feel like I'm cooking something a little bit daring without spending all evening in the kitchen. It reminds me that the best food often comes from happy accidents and that sometimes the oddest combinations are the ones people ask for again and again.
Recipe FAQ
- → What type of pasta works best for this dish?
Short shapes like farfalle or penne are ideal as they hold the creamy strawberry sauce well.
- → Can I substitute sour cream with another ingredient?
Yes, for a milder flavor, ricotta works well, and plant-based alternatives can be used for a vegan version.
- → How do I achieve the right sauce consistency?
Reserve some pasta water before draining and add it gradually to thin the sauce to your preferred texture.
- → Are there recommended garnishes to enhance this dish?
Fresh basil adds a fragrant note, while toasted pine nuts provide crunch and depth.
- → What beverages pair well with this pasta?
A crisp, dry rosé or chilled Sauvignon Blanc complements the sweet and tangy flavors perfectly.