Ingredients
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250 g (8.8 oz) dry pasta (pappardelle, tagliatelle, penne, or spirals)
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500 g (17.6 oz) fresh strawberries (or thawed frozen strawberries)
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400 g (14 oz) plain natural yogurt (12–18% fat, or Greek-style)
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20 g (2 tbsp) powdered sugar (or honey/maple syrup)
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1 tsp lemon juice (optional)
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1 tsp vanilla paste or extract (optional)
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A few fresh mint leaves (for garnish)
Instructions
Step 1 – Cook the pasta:
Bring 2.5 liters of water to a boil. Add 1 tsp salt, then the dry pasta. Cook until al dente (about 8–10 minutes, or 1 minute longer than package instructions). Drain, but do not rinse — let it stay slightly moist.
Step 2 – Prepare the strawberries:
Wash, hull, and finely chop the strawberries. If using frozen, thaw completely and drain. Optionally, mash half with a fork or blend for a more sauce-like texture. Add lemon juice and vanilla if desired.
Step 3 – Make the yogurt sauce:
In a medium bowl, combine the yogurt with powdered sugar. Stir until smooth and fully incorporated. For extra sweetness, use honey or syrup.
Step 4 – Assemble:
Place the pasta on plates (either warm or cooled), pour the yogurt sauce over it, top with chopped or mashed strawberries, and garnish with mint leaves.
Step 5 – Serve immediately:
Enjoy right away for the freshest taste. This dish can be eaten warm or cold.
Notes
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Yogurt swaps: Use Greek yogurt, lactose-free yogurt, or coconut yogurt for dietary preferences.
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Make it richer: Add mascarpone or vanilla curd to the sauce.
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Make it vegan: Choose plant-based yogurt and pasta.
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Add texture: Top with toasted coconut, crushed almonds, or granola.
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Kid-friendly: Use vanilla yogurt and shell pasta for easier bites.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Boiled / No-bake
- Cuisine: Polish / Central European
- Diet: Vegetarian