Pin it I stumbled on this combination during a June heatwave when my kitchen felt like an oven and cooking dinner was the last thing I wanted to do. The strawberries on my counter were dangerously ripe, and I had a tub of sour cream leftover from a failed baking experiment. Something in my brain clicked—fruit pairs with cream in desserts, so why not in pasta?
The first time I served this, my brother actually paused mid bite, fork hovering in the air, and said 'Im not sure if this works but I cant stop eating it.' That felt like the exact right reaction to a dish that breaks so many rules.
Ingredients
- 12 oz farfalle or penne pasta: The bow shapes catch the creamy sauce perfectly, though penne works if thats what you have in the pantry
- 1 tbsp salt: Salting the pasta water aggressively is non-negotiable—it flavors the pasta from the inside out
- 2 cups fresh strawberries, hulled and sliced: Use strawberries that actually smell like strawberries, otherwise the sauce falls flat
- 2 tbsp granulated sugar: Just enough to coax the natural sweetness out of the berries without making this taste like dessert
- 1 tbsp fresh lemon juice: Cuts through the cream so every bite stays bright and surprisingly refreshing
- 1 tsp finely grated lemon zest: This little aromatic punch is what makes people ask 'whats in this' without being able to put their finger on it
- 1/4 tsp salt and 1/4 tsp freshly ground black pepper: The seasoning that makes people realize this is a savory dish despite the fruit
- 3/4 cup full fat sour cream: Low fat sour cream breaks apart in heat—spend the extra calories or the sauce will separate into sad streaks
- 1/4 cup fresh basil leaves, thinly sliced: The herb that ties everything together with that peppery sweet finish that screams summer dinner
- 2 tbsp toasted pine nuts: Totally optional but that buttery crunch against the creamy sauce is worth the extra five minutes
Instructions
- Get your pasta going first:
- Bring a large pot of salted water to a rolling boil and cook the pasta until its still got some bite to it—that al dente texture holds up better when tossed with the creamy strawberry sauce later
- Build the strawberry base while pasta bubbles away:
- Combine strawberries, sugar, lemon juice, lemon zest, salt, and pepper in a medium saucepan over medium heat, stirring occasionally for 5 to 7 minutes until the berries soften and release their juices but still keep some shape
- Transform it into sauce:
- Pull the pan off the heat and let it cool for 2 to 3 minutes so the sour cream doesnt curdle, then fold it in gently until the mixture turns this beautiful pale pink and looks smooth and creamy
- Bring it all together:
- Toss the drained pasta right into the saucepan and coat it gently, adding that reserved pasta water one tablespoon at a time if the sauce needs loosening up
- Finish with some texture:
- Divide among bowls and scatter fresh basil on top plus those toasted pine nuts if you went that route—serve immediately while the sauce still clings to every piece of pasta
Pin it This has become my go to when I want dinner to feel special but refuse to spend more than half an hour in the kitchen. Something about strawberries and basil together just makes everything feel lighter, even on a Tuesday.
Making It Your Own
Ricotta works beautifully instead of sour cream if you want something milder and slightly sweet. I once used goat cheese when I was out of everything else and that tangy funk was honestly delicious. A pinch of red pepper flakes wakes up the whole dish if you like heat with your sweet.
Wine That Actually Works
A dry rosé cuts through the cream while echoing those strawberry notes—its one of those pairings that makes both the food and wine taste better than they would alone. If you prefer white wine, something crisp and acidic like a chilled Sauvignon Blanc keeps the whole meal refreshing instead of heavy.
What I Wish Id Known Sooner
The quality of strawberries matters more here than in almost any other recipe I cook. If they taste like water, the sauce will too. The basil should be added last minute—cooking it makes it taste weirdly metallic, but fresh it brings this peppery brightness that makes people ask what the secret ingredient is.
- Slice the strawberries all the same size so they soften evenly
- Toast the pine nuts in a dry pan while the pasta boils and keep a close eye—they go from golden to burnt in seconds
- This pasta does not reheat well—the sauce separates and the texture turns sad, so only make what youll eat right now
Pin it Sometimes the best recipes come from being too tired to follow rules and too hungry to overthink it.
Recipe FAQs
- → What pasta type works best for this dish?
Farmer’s choice is farfalle or penne, as their shapes hold the creamy strawberry sauce well, delivering balanced bites.
- → Can I substitute sour cream with another ingredient?
Yes, you may use plant-based sour cream for a vegan twist or ricotta for a milder creamy texture.
- → How do I adjust the sauce consistency?
Add reserved pasta water gradually to thin the sauce if it feels too thick, ensuring an even coating on the pasta.
- → What garnishes complement the flavors?
Fresh basil adds herbal brightness, while toasted pine nuts provide a crunchy contrast, enhancing the dish’s texture.
- → Is this dish served hot or cold?
It is best served warm to highlight the creamy sauce and fresh strawberry flavors melded with the pasta.