Pin It I was skeptical the first time a friend described this dish to me over the phone. Pasta with strawberries and yogurt? It sounded like a culinary accident. But one humid July afternoon, I had a box of fusilli, a pint of overripe strawberries, and nothing to lose. The result was so surprising and delightful that I made it again the next day, this time for my neighbor, who laughed until she tasted it.
I brought this to a potluck once, labeled it mystery pasta, and watched as people hesitated, then went back for seconds. A kid asked if it was ice cream noodles. An older woman told me it reminded her of a dessert her grandmother used to make in Poland, though she couldnt remember the name. That dish sparked more conversation than anything else on the table.
Ingredients
- Short pasta: Fusilli or penne work best because their ridges catch the sauce, but Ive used bowties and shells with great success.
- Fresh strawberries: Slightly soft, sweet berries are ideal, mash them just enough to release their juice but leave some chunks for texture.
- Greek yogurt: The thick, tangy kind balances the sweetness and clings to the pasta beautifully, avoid watery yogurt or the sauce will be too thin.
- Honey or maple syrup: I prefer honey for its floral notes, but maple syrup adds a deeper, almost caramel sweetness.
- Lemon juice: Just a teaspoon brightens the strawberries and keeps the dish from tasting flat.
- Vanilla extract: A small splash makes the yogurt taste almost like custard.
- Roasted slivered almonds: Optional, but the crunch and nuttiness elevate every bite.
Instructions
- Boil the pasta:
- Bring salted water to a rolling boil, cook the pasta until al dente, then drain and rinse under cold water to stop the cooking. This step is crucial, warm pasta will turn the yogurt runny and ruin the texture.
- Mash the strawberries:
- Toss sliced strawberries with sugar and lemon juice in a bowl, then mash them gently with a fork until theyre jammy but still chunky. Let them sit while the pasta cools so the juices pool at the bottom.
- Mix the yogurt:
- Stir honey and vanilla into the yogurt until smooth and creamy. Taste it, if you like things sweeter, add a bit more honey now.
- Combine everything:
- Toss the cooled pasta with the strawberry mixture first, coating every piece, then fold in most of the yogurt, saving a few spoonfuls for the top. Use a gentle hand so the pasta doesnt break.
- Serve and garnish:
- Divide into bowls, drizzle with the reserved yogurt, and scatter fresh strawberry slices, almonds, and mint leaves on top. Serve immediately while its still cold and vibrant.
Pin It One evening, my cousin came over unannounced and found me eating this straight from the mixing bowl. She sat down without a word, grabbed a spoon, and we finished it together in silence, except for the occasional mmm. Since then, its become our unspoken comfort food, the thing we make when words arent necessary.
How to Store and Serve Leftovers
This dish is best eaten fresh, but Ive kept it in the fridge for up to a day in an airtight container. The pasta absorbs some of the sauce and softens a bit, but a quick stir and a drizzle of extra yogurt brings it back to life. I wouldnt recommend freezing it, the texture of the yogurt changes too much.
Flavor Variations Worth Trying
Swap strawberries for mashed raspberries or blueberries, or use a mix of all three for a berry medley version. Ive also stirred in a spoonful of rose water with the yogurt for a floral twist that feels fancy. For a richer version, fold in a few tablespoons of mascarpone along with the yogurt.
What to Pair It With
This pairs beautifully with a chilled glass of sparkling rosé or a tart lemonade. If youre serving it as a light dessert after dinner, keep the portions small and garnish generously. Ive also packed it into jars for picnics, where it stays cool and refreshing even on hot days.
- Use gluten free pasta if needed, the texture holds up just as well.
- Swap Greek yogurt for coconut yogurt and use maple syrup for a fully plant based version.
- If you dont have almonds, try crushed pistachios or toasted coconut flakes for crunch.
Pin It This dish taught me that some of the best recipes come from curiosity, not tradition. I hope it surprises you the way it surprised me.
Recipe FAQs
- → What type of pasta works best for this dish?
Short pasta shapes like fusilli or penne hold the strawberry sauce well and provide a good texture contrast.
- → Can I substitute Greek yogurt with other varieties?
Yes, plain full-fat yogurt or plant-based alternatives can be used depending on dietary preferences.
- → How do I make the strawberry sauce more flavorful?
Mash fresh strawberries with sugar and lemon juice to release natural juices and enhance brightness.
- → Are there any suggested garnishes for this dish?
Roasted slivered almonds and fresh mint leaves add crunch and aroma to complement the creamy and fruity flavors.
- → What are good drink pairings with this pasta?
A crisp rosé or sparkling lemonade pairs well, enhancing the fresh and fruity character of the dish.