Save to Pinterest I stumbled onto this recipe by accident one afternoon when I had leftover pasta and a bowl of strawberries that were just shy of overripe. My daughter wandered into the kitchen asking for something sweet, and I thought, why not? The first bite made her eyes go wide, and she called it "dessert noodles." We've been making it ever since on hot summer days when regular desserts feel too heavy.
The first time I served this to friends, they hesitated. Pasta with strawberries? But after one cautious forkful, the bowls emptied fast. Someone said it reminded them of a yogurt parfait reimagined, and honestly, that's exactly what it is. Now it's my go-to when I want to surprise people without spending hours in the kitchen.
Ingredients
- Short pasta: Fusilli or penne work best because their ridges catch the strawberry sauce beautifully. Cook it just until al dente so it stays firm when tossed cold.
- Fresh strawberries: Use ripe but not mushy berries for the sauce. The natural sweetness varies, so taste as you go and adjust the sugar.
- Greek yogurt: The thick, tangy kind balances the fruit perfectly. If you only have regular yogurt, strain it through cheesecloth for 20 minutes first.
- Honey or maple syrup: A little goes a long way. I prefer honey for floral notes, but maple syrup adds a warm depth if you're leaning cozy.
- Lemon juice: Just a teaspoon brightens the strawberries and keeps them from tasting flat.
- Roasted slivered almonds: Optional but highly recommended. The crunch and nuttiness anchor the sweetness and make each bite more interesting.
Instructions
- Cook and cool the pasta:
- Boil salted water, add your pasta, and cook until just tender. Drain it well, then rinse under cold water to stop the cooking and bring it to room temperature. This step matters because warm pasta will make the yogurt runny.
- Mash the strawberry sauce:
- Toss sliced strawberries with sugar and lemon juice in a bowl. Use a fork or potato masher to crush them gently, leaving some chunks for texture. Let it sit while the pasta cools so the berries release their juices and form a light syrup.
- Mix the yogurt base:
- Stir together yogurt, honey, and vanilla until completely smooth. Taste it and add more honey if you want it sweeter, but remember the strawberries will add sugar too.
- Combine pasta and strawberries:
- Toss the cooled pasta with the strawberry mixture until every piece is lightly coated and pink. Be gentle so the pasta doesn't break apart.
- Fold in the yogurt:
- Add most of the yogurt mixture to the pasta and fold it in with a soft hand. Save a few spoonfuls to drizzle on top when you serve it.
- Garnish and serve:
- Divide into bowls, top with fresh strawberry slices, a swirl of reserved yogurt, and sprinkle with almonds and mint if you have them. Serve immediately while it's still cool and creamy.
Save to Pinterest One evening my neighbor came over with her toddler, and I served this as a snack. The little one kept calling it "pink spaghetti" and asking for more. Her mom looked at me like I'd discovered magic. It's funny how something so simple can feel special just because it's different from what we expect.
How to Store and Serve Leftovers
This dish is best enjoyed fresh, but you can store leftovers in an airtight container in the fridge for up to one day. The pasta will absorb some of the sauce and yogurt as it sits, so it may look drier the next day. If that happens, stir in a spoonful of yogurt or a splash of milk to loosen it up before serving. I wouldn't recommend freezing it because the yogurt separates and the texture goes off when thawed.
Flavor Variations Worth Trying
Once you've made the original version, try swapping strawberries for blueberries or raspberries, or use a mix of all three. I've also added a handful of fresh basil instead of mint, which sounds odd but works beautifully with the strawberries. For a richer version, fold in a tablespoon of mascarpone with the yogurt. If you want it more dessert-like, drizzle a little melted dark chocolate over the top just before serving.
What to Serve Alongside
This dish sits somewhere between a snack and a dessert, so I usually serve it on its own in small bowls. If you're making it part of a larger spread, pair it with sparkling lemonade or a chilled rosé. It also works as a light finish after a heavy barbecue or picnic meal. Sometimes I'll put out a plate of shortbread cookies on the side for anyone who wants a little extra crunch.
- Serve it in clear glass bowls so people can see the pink swirls.
- Make it ahead up to the yogurt step, then fold in the yogurt and garnish right before serving.
- Double the strawberry sauce and save half for spooning over pancakes the next morning.
Save to Pinterest This recipe taught me that some of the best ideas come from not overthinking things. If it sounds good to you, just try it.
Common Recipe Questions
- → How do I ensure the pasta doesn't become mushy?
Cook the pasta al dente following package instructions, then rinse under cold water to cool and stop cooking, preserving its texture.
- → Can I substitute the Greek yogurt with a non-dairy option?
Yes, using plant-based yogurt and maple syrup makes a great vegan alternative while maintaining creaminess.
- → What types of pasta work best for this dish?
Short pasta shapes like fusilli or penne hold the sauce well and create a balanced bite with the fresh ingredients.
- → Is it possible to add other fruits to the strawberry sauce?
Absolutely, mixing in blueberries or raspberries can enhance the flavor and add complexity to the fruity sauce.
- → What garnishes complement this dish effectively?
Fresh sliced strawberries, roasted slivered almonds, and mint leaves add texture, brightness, and an appealing finish.
- → How long can this dish be stored after preparation?
For best freshness, refrigerate and consume within 1-2 days as the pasta may soften over time.