Save I discovered this dish by accident on a sweltering July afternoon when my farmers market haul sat wilting on the counter. A carton of strawberries, some sour cream, and half a box of pasta stared back at me, and something clicked—why not combine them? The first bite was revelatory: that cool, tangy creaminess swirling with bright berry sweetness, nothing like the heavy red sauces I'd grown up with. Now it's my go-to when summer feels overwhelming and I need something that tastes both elegant and effortless.
My neighbor stopped by one evening while I was stirring the strawberry mixture and asked what smelled so unusually good. I handed her a forkful and watched her face light up with confusion, then delight. She brought her daughter over the next week specifically to taste it again, and that's when I knew this wasn't just my weird experiment anymore—it was something worth sharing.
Ingredients
- Farfalle or penne pasta (12 oz): The little pockets catch the strawberry sauce beautifully; stick to one or the other rather than thin spaghetti, which lets the sauce slide right off.
- Fresh strawberries (2 cups, hulled and sliced): Quality matters here since they're the star—look for berries that smell sweet at the market and use them the same day if possible.
- Granulated sugar (2 tbsp): This draws out the strawberry juices and balances the tartness; don't skip it or taste first.
- Fresh lemon juice and zest (1 tbsp juice, 1 tsp zest): These prevent the dish from tasting one-dimensional and add brightness that makes people wonder what the secret ingredient is.
- Salt and black pepper (1/4 tsp each): Season the strawberry mixture directly rather than waiting until the end—you'll taste the difference immediately.
- Full-fat sour cream (3/4 cup): The fat creates that luxurious texture; low-fat versions separate and look curdled, which defeats the whole purpose.
- Fresh basil (1/4 cup, thinly sliced): Slice it just before serving so it stays vibrant green and doesn't turn dark and bruised.
- Toasted pine nuts and extra strawberries (optional): These add richness and visual appeal, but the dish is complete without them if you're in a hurry.
Instructions
- Get your water boiling and pasta cooking:
- Fill a large pot with water and add salt—it should taste almost like seawater. Once it's rolling, add the pasta and stir occasionally so nothing sticks; set a timer and aim for that sweet spot where it's tender but still has a tiny bit of resistance when you bite it.
- Turn the strawberries into sauce:
- While the pasta cooks, combine the sliced strawberries, sugar, lemon juice, zest, salt, and pepper in a medium saucepan over medium heat. You'll watch them slowly release their juices and soften into something jammy but not completely broken down—this takes about 5 to 7 minutes and smells incredible.
- Cool and fold in the cream:
- Let the strawberry mixture sit for just a couple of minutes off heat so it's not too hot, then gently fold in the sour cream until you have a smooth, pale pink sauce. If you taste it now and it feels too tart or sweet, adjust with a pinch of salt or a squeeze more lemon.
- Bring it all together:
- Drain the pasta (save that starchy water first—it's liquid gold for loosening the sauce) and add it to the saucepan with the strawberry cream. Toss gently and add pasta water a tablespoon at a time if the sauce clings too thickly.
- Plate and finish:
- Divide among four bowls and scatter basil over the top, along with pine nuts and extra strawberries if you're using them. Serve right away while it's still warm and the flavors are bright.
Save There was one night when my eight-year-old actually asked for seconds of pasta without being asked, and my partner looked at the empty bowl with genuine surprise. That's when I realized this dish had quietly become something my family chooses, not something I have to convince them to eat.
Why Strawberries and Sour Cream Make Sense Together
The tartness of sour cream cuts through the sweetness of strawberries in a way that makes both flavors stronger, not weaker. It's the same reason strawberry shortcake works—the cool tanginess becomes a foil that makes you taste the fruit more clearly. When you toss this sauce with pasta, that contrast becomes the whole point: every spoonful is this little dance between creamy, tart, and sweet, with the pasta as the neutral player that ties it all together.
The Lemon Makes Everything Click
I didn't understand why the recipe called for both juice and zest until I made it without the zest once and the whole thing fell flat. The juice provides acidity, but the zest gives you that bright, almost floral quality that stops the dish from tasting heavy or one-note. It's a small detail that separates this from being a novelty and makes it feel intentional.
Variations and Moments of Inspiration
This recipe is forgiving enough to play with depending on what's in your kitchen. I've added a tiny pinch of chili flakes for warmth on cooler evenings, and once I stirred in a spoonful of mascarpone to make it richer. A friend suggested fresh mint instead of basil and it was equally beautiful. The base stays the same, but the dish can shift with your mood or what you have on hand.
- Try ricotta instead of sour cream if you want something milder and less tangy, though you'll lose that bright edge.
- A glass of crisp rosé or cold Sauvignon Blanc is the perfect companion—the acidity in the wine echoes the lemon and strawberry.
- If you make this in early summer before strawberries are at their peak, add an extra tablespoon of sugar to compensate for less natural sweetness.
Save This pasta reminds me that sometimes the best meals come from saying yes to an odd combination and seeing what happens. It's become my answer when someone asks what to cook on a summer night when the heat has stolen your appetite for anything heavy.
Recipe FAQs
- → What type of pasta works best?
Farfalle or penne are ideal as their shape holds the creamy strawberry sauce well.
- → Can I substitute sour cream for a different ingredient?
For a milder flavor, ricotta makes a great alternative. Plant-based creams can be used for vegan preferences.
- → How is the strawberry sauce prepared?
Strawberries are gently cooked with sugar, lemon juice, and zest until slightly softened but still textured, then mixed with sour cream off heat.
- → What garnishes enhance the dish?
Fresh basil adds herbaceous freshness, while toasted pine nuts provide a crunchy contrast.
- → How can I adjust the sauce consistency?
Reserve pasta water when draining and add it gradually to loosen the sauce to your preferred texture.