Pasta in Strawberry Sauce Recipe

Enjoy the best of summer comfort food with pasta in strawberry sauce. This simple recipe won’t heat your kitchen or take longer than cooking pasta. It’s perfect for a hot summer day.

If you serve this to your kids, be prepared to be asked for seconds and thirds. It’s a great recipe for grandkids; my mother was always the best Oma at making it. And who doesn’t want that?

The Strawberries

Strawberries, whether fresh or frozen, are the key ingredient in this recipe. Frozen strawberries are better cooked, and you can get away with using less.

Pasta in strawberry sauce is a traditional recipe. Every family seems to have its own version. My mother cooked the strawberries, while my mother-in-law served it with uncooked strawberries. Both versions taste great; if you never had one, try both and see which one you like.

What pasta to use

My mom always made homemade noodles cut into flat, about 1×2 inches pieces. You can use “ribbon” pasta or any broad, flat pasta. In our family, using bow ties became a tradition. The original name for this beautiful pasta is “farfalle,” which is the Italian word for “butterflies.” Butterflies and strawberries make a great combination in my mind :).

The cream

The third important ingredient in this simple recipe is cream. Coconut cream or dairy cream can be used. If using dairy and cooking the strawberries, curdling can occur. Add the strawberries a little at a time to avoid it. We love it when there is plenty of cream—yum! The amount of strawberries can vary.

Pasta in Strawberry Sauce Recipe

Author: Anna @ Northern Homestead

Serves: 4

Ingredients

1 Pound pasta
1 teaspoon salt to cook the pasta
1-2 cups washed and cut into bite-size pieces of strawberries
1 can (400 ml or 14 oz) of coconut milk or cream
4 tablespoons sugar (or to your taste)

Instructions

Cook the pasta according to the package
Mix the cream and sugar and bring to a boil
add the strawberries and cook for 1-2 minutes, or serve the strawberries raw on top of the cream pasta.
Note: If you are using dairy, cook the cream-sugar mixture until it thickens to your liking. Add the strawberries carefully so the cream does not curdle.