Strawberry Sour Cream Pasta (Printable)

Fresh strawberries blend with creamy sour cream for a unique, flavorful pasta twist.

# 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 preferred)

→ Garnish

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

# How To Make It:

01 - Bring a large pot of salted water to a boil. Cook pasta until al dente according to package directions. Reserve 1/2 cup of pasta cooking water, then drain and set the pasta aside.
02 - Combine strawberries, sugar, lemon juice, lemon zest, salt, and pepper in a medium saucepan over medium heat. Cook, stirring occasionally, for 5 to 7 minutes until strawberries soften but maintain texture.
03 - Remove the saucepan from heat and let the mixture cool for 2 to 3 minutes. Gently fold in sour cream until smooth and uniformly pink. Adjust seasoning if necessary.
04 - Add the drained pasta to the strawberry-sour cream sauce and toss gently to coat. Add reserved pasta water a tablespoon at a time to loosen the sauce if needed.
05 - Divide the coated pasta among plates. Garnish with fresh basil, toasted pine nuts if desired, and extra sliced strawberries. Serve immediately.

# Expert Advice:

01 -
  • It tastes like a fancy dinner but comes together faster than ordering takeout.
  • The strawberries soften into the sauce without completely disappearing, giving you texture and surprise in every bite.
  • Summer on a plate without pretension—no complicated techniques or obscure ingredients required.
02 -
  • Never add cold sour cream directly to a hot strawberry sauce or it will curdle—let the berries cool for a minute first, then fold gently.
  • Overworking the strawberries in the pan turns them into jam rather than a fresh-tasting sauce; medium heat and 5 to 7 minutes is the exact window where they soften without turning to mush.
03 -
  • Reserve your pasta water before draining—that starchy liquid is what makes the sauce cling to the pasta instead of sitting in a puddle at the bottom of the bowl.
  • Cook the strawberries just until they soften and release their juices; the moment they start to look like compote, pull them off the heat so they still taste fresh.
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