Strawberry sour cream pasta (Printable)

Sweet-tangy strawberry and sour cream sauce tossed with al dente pasta for a fresh summer main.

# 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

# Step-by-Step:

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, drain, and set 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 retain texture.
03 - Remove from heat and allow the mixture to cool for 2 to 3 minutes. Gently fold in sour cream until sauce is smooth and evenly pink. Adjust seasoning to taste.
04 - Add drained pasta to the saucepan with the strawberry-sour cream sauce. Toss gently to coat, adding reserved pasta water one tablespoon at a time if the sauce needs thinning.
05 - Divide pasta among plates. Garnish with fresh basil, optional pine nuts, and additional sliced strawberries if desired. Serve immediately.

# Expert Advice:

01 -
  • It's the kind of dish that makes people pause mid-bite and ask what's in it because nothing tastes quite like it.
  • Comes together faster than ordering takeout, yet feels special enough to serve guests without apology.
  • Transforms a handful of pantry staples and fresh berries into something genuinely memorable.
02 -
  • Never fold sour cream into piping-hot sauce or it will separate into thin streaks and greasy pockets—waiting those 2–3 minutes makes the difference between silky and broken.
  • If your strawberries taste bland, the whole dish will too, so choose ripe ones that smell sweet when you lean in close, not watery supermarket berries picked too early.
  • The pasta water is your secret weapon; its starch helps the sauce cling to the noodles and prevents the whole dish from tasting too acidic.
03 -
  • If your sour cream is very cold, let it sit on the counter for a few minutes while you cook the strawberries so folding it in becomes effortless and seamless.
  • Toast your pine nuts in a dry skillet for 2–3 minutes to deepen their flavor—it takes almost no time and makes them taste almost buttery.
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