Strawberry Sour Cream Pasta (Printable Version)

Summer pasta featuring creamy strawberry and sour cream sauce with fresh basil and optional pine nuts.

# What You 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 full-fat sour cream

→ Garnish

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

# How-to Steps:

01 - Bring a large pot of salted water to a boil. Cook the pasta according to package instructions until al dente. Reserve 1/2 cup of pasta cooking water, then drain and set the pasta aside.
02 - In a medium saucepan over medium heat, combine strawberries, sugar, lemon juice, lemon zest, salt, and black pepper. Cook, stirring occasionally, for 5 to 7 minutes until the strawberries soften and release juices but maintain some texture.
03 - Remove the strawberry mixture from heat and let it cool for 2 to 3 minutes. Gently fold in the sour cream until the sauce is smooth and uniformly pink. Adjust seasoning to taste if necessary.
04 - Add the drained pasta to the saucepan with the strawberry-sour cream sauce. Toss gently to coat thoroughly, adding reserved pasta water one tablespoon at a time to achieve desired consistency.
05 - Portion the pasta onto serving plates. Garnish with fresh basil, optionally pine nuts, and additional sliced strawberries if desired. Serve immediately.

# Expert Advice:

01 -
  • It tastes like summer on a plate but comes together in 25 minutes flat.
  • The sweet-tart sauce feels elegant enough for guests but requires almost no technique.
  • It's a conversation starter—people never expect strawberries in their pasta until they taste it.
02 -
  • Don't skip cooling the strawberry mixture slightly before adding sour cream—a too-hot sauce will curdle and become grainy instead of silky.
  • The pasta water is your friend; its starch helps the sauce coat the noodles and prevents it from separating as the dish sits.
03 -
  • Taste the strawberry sauce before adding sour cream and adjust lemon and salt aggressively—flavors mellow once dairy goes in.
  • Slice your basil just before serving so it stays a vivid green instead of turning dark and bruised.
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