Strawberry Sour Cream Pasta (Printable view)

Pasta dressed in a creamy strawberry sauce with fresh basil and a hint of lemon zest for a refreshing flavor.

# 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 sour cream (full-fat preferred)

→ Garnish

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

# How To Make:

01 - Bring a large pot of salted water to a boil. Cook pasta according to package directions until al dente. Reserve 1/2 cup of pasta water, then drain and set 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 strawberries soften but retain some texture.
03 - Remove saucepan from heat and let mixture cool for 2 to 3 minutes. Gently fold in sour cream until the sauce is smooth and pink. Adjust seasoning to taste.
04 - Add drained pasta to the saucepan with strawberry-sour cream sauce. Toss gently to coat evenly, adding reserved pasta water as needed to achieve desired consistency.
05 - Divide pasta among plates. Garnish with fresh basil leaves, toasted pine nuts, and additional sliced strawberries if desired. Serve immediately.

# Expert Advice:

01 -
  • It tastes like summer on a plate but takes less time than ordering delivery.
  • The sweet-tangy strawberry sauce tricks your brain into thinking dessert is dinner.
  • Fresh basil at the end makes it feel intentional, even when you're cooking in your bare feet.
02 -
  • Do not skip cooling the strawberry mixture before adding sour cream, or the heat will cause it to separate and look grainy—trust me on this one.
  • Full-fat sour cream is the only version that creates that creamy, luxurious sauce; low-fat versions will make you regret everything.
03 -
  • Reserve pasta water before draining—the starch it contains is your secret weapon for adjusting sauce consistency without making it watery.
  • Taste the sauce before combining with pasta and don't be shy about adjusting seasoning; the pasta will dilute flavors slightly, so it should taste slightly over-seasoned on its own.
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