I shared this recipe in another comm, then someone linked me this one, so I’m sharing the recipe here.

Picture stolen from some random site, but the recipe I’m sharing is the one I prepare. And I know the idea of sweet pasta might not be for everyone, but don’t rule it out without trying, it’s actually tasty.

Ingredients:

  • 150g pasta. Short pasta with lots of texture works better; fusilli, farfalle, penne, they all work great, avoid something like spaghetti or linguine.
  • water and salt, to cook the pasta. Yes, salt.
  • 500g strawberries, washed, chopped into eights.
  • around 4 tablespoons of sugar; more or less to taste.
  • [optional] a drop of vanilla extract
  • 200g sour cream. See the bottom for alternatives.
  • [optional] peppermint leaves and/or crushed ricotta, for garnish

Preparation:

  1. Boil the pasta in the same way you’d do it for savoury dishes, but use only half the amount of salt you like. It should be around a teaspoon of salt per litre of water.
  2. Reserve 1/3 of the chopped strawberries aside. Add sugar and vanilla extract to the rest, then mash them together with a fork. Add the sour cream and mix it well.
  3. Add pasta to the plate, then the strawberry/cream mix over it, mix it a bit, then pour the 1/3 of the chopped strawberries you reserved over the pasta. Then any garnish you might be using.
  4. [Optional] Chill before serving.

Notes:

I often prepare this recipe with yoghurt instead of sour cream, for health reasons. I never tried using coconut cream but it feels like it might be a good option, for those who’d rather avoid dairy. If your concern is the fat instead, @[email protected] also mentions it being prepare with twaróg = cottage cheese. And, worst hypothesis, it’s fine to omit the sour cream, IMO it tastes incomplete but still nice.

You can serve this recipe either warm or chilled. Personally I think it tastes way better chilled.

Raspberries or mulberries also work really well for this recipe.

It might be tempting to sub the salt from the pasta water with sugar, but I don’t recommend it, the contrast between the sweet/sour “sauce” and the salty pasta is really nice.