Strawberry Sour Cream Pasta (Printable)

A creamy, sweet-tangy strawberry and sour cream sauce tossed with al dente farfalle or penne pasta.

# What You’ll Need:

→ 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 recommended

→ 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 the pasta according to package directions until al dente. Reserve 1/2 cup of the pasta cooking water, then drain the pasta 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 the strawberries soften and release their juices but retain some texture.
03 - Remove the sauce from heat and let it cool for 2 to 3 minutes. Fold in the sour cream gently until the mixture is smooth and pink. Adjust seasoning as needed.
04 - Add the drained pasta to the saucepan with the strawberry-sour cream sauce. Toss gently to coat, adding the reserved pasta water one tablespoon at a time if the sauce requires thinning.
05 - Divide the pasta among plates. Garnish with fresh basil, optional pine nuts, and extra sliced strawberries if desired. Serve immediately.

# Expert Tips:

01 -
  • It tastes like a secret garden discovered in your own kitchen, proving that strawberries belong in places you never expected.
  • Takes only 25 minutes from craving to plate, making it perfect for weeknight dinners when you want something that feels special.
  • The sweet-tangy sauce is naturally balanced, so even if you're hesitant about fruit and pasta together, your first bite wins you over.
02 -
  • Don't skip the cooling step before adding sour cream—hot sauce curdles cream, and nobody wants that disappointment when you're so close to done.
  • The pasta water is your secret weapon; its starch makes the sauce cling to the noodles instead of sliding off, transforming the whole texture.
03 -
  • Choose strawberries that are fully red but still firm—mushy berries will turn into mush in the sauce, while underripe ones taste like nothing.
  • If you're serving a crowd, you can make the sauce ahead and refrigerate it, but don't add the pasta until you're ready to eat, and gently warm the sauce before tossing to keep everything cohesive.
Go Back