Sweet Strawberry Yogurt Pasta (Print Version)

A fresh mix of strawberries, yogurt, and pasta creating a light, fruity, and creamy summer dish.

# What You’ll Need:

→ Pasta

01 - 8.8 oz short pasta (fusilli or penne)
02 - 4.2 cups water
03 - 1/2 teaspoon salt

→ Strawberry Sauce

04 - 10.5 oz fresh strawberries, hulled and sliced
05 - 2 tablespoons granulated sugar
06 - 1 teaspoon lemon juice

→ Yogurt Mixture

07 - 8.8 oz Greek or plain full-fat yogurt
08 - 2 tablespoons honey or maple syrup
09 - 1/2 teaspoon vanilla extract

→ Garnishes

10 - 1.8 oz fresh strawberries, sliced
11 - 2 tablespoons roasted slivered almonds (optional)
12 - Fresh mint leaves (optional)

# How-To Steps:

01 - Bring water to a boil in a large pot. Add salt and pasta. Cook according to package instructions until al dente. Drain, rinse under cold water, and set aside to cool.
02 - Combine strawberries, sugar, and lemon juice in a bowl. Roughly mash using a fork or potato masher. Allow to sit for 5 to 10 minutes until juices are released.
03 - In a separate bowl, blend yogurt with honey and vanilla extract until smooth.
04 - Gently toss the cooled pasta with the strawberry sauce until evenly coated.
05 - Fold the yogurt mixture into the pasta and strawberry sauce, reserving a few spoonfuls of yogurt for drizzling.
06 - Transfer to serving bowls and top with extra strawberries, a drizzle of reserved yogurt, and sprinkle with almonds and mint leaves if desired.

# Expert Hints:

01 -
  • It tastes like summer in a bowl, sweet and tangy and nothing like what you expect from pasta.
  • Ready in under half an hour, which means you can make it on nights when you can't be bothered with anything complicated.
  • Works equally well as dessert, a light lunch, or something to bring to a gathering where everyone expects something traditional.
02 -
  • Always cool your pasta completely before mixing in the strawberry sauce and yogurt, otherwise the heat will turn everything warm and break the fresh, summery feeling you're after.
  • The texture is in the restraint, so don't overwork the mixing or you'll end up with pink mush instead of distinct flavors and textures working together.
03 -
  • Mash the strawberries just enough to release their juice while keeping some chunks, giving you both juice and texture in every bite.
  • Use full-fat yogurt, never the watery low-fat kind, because it coats the pasta better and tastes infinitely richer.
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