Sweet Strawberry Yogurt Pasta (Printable)

Vibrant pasta with strawberries, creamy yogurt, and delicate noodles for a fresh summer meal.

# Components:

→ Pasta

01 - 8.8 oz short pasta (e.g., fusilli or penne)
02 - 4 1/4 cups water
03 - 1/2 tsp salt

→ Strawberry Sauce

04 - 10.5 oz fresh strawberries, hulled and sliced
05 - 2 tbsp sugar (adjust to taste)
06 - 1 tsp lemon juice

→ Yogurt Mixture

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

→ Garnishes

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

# Method:

01 - Bring 4 1/4 cups water to a boil in a large pot. Add 1/2 tsp salt and 8.8 oz short pasta. Cook according to package instructions until al dente. Drain pasta, rinse with cold water, and set aside to cool.
02 - In a bowl, combine 10.5 oz hulled and sliced strawberries, 2 tbsp sugar, and 1 tsp lemon juice. Roughly mash the mixture using a fork or potato masher. Let rest for 5 to 10 minutes until juices release.
03 - In a separate bowl, blend 8.8 oz Greek or full-fat plain yogurt with 2 tbsp honey or maple syrup and 1/2 tsp vanilla extract until smooth.
04 - Gently toss the cooled pasta with the strawberry sauce until evenly coated.
05 - Fold the yogurt mixture into the strawberry-coated pasta, reserving a few spoonfuls for drizzling.
06 - Transfer the mixture to serving bowls. Top with sliced fresh strawberries, drizzle reserved yogurt over, and sprinkle with roasted slivered almonds and fresh mint leaves as desired.

# Expert Advice:

01 -
  • It's unexpectedly refreshing, like eating a creamy strawberry cloud with a satisfying chew.
  • You can make it entirely with pantry staples and whatever berries are on sale.
  • It takes less time than waiting for ice cream to soften, and feels fancier than it has any right to be.
02 -
  • Rinse the pasta thoroughly under cold water or it'll be warm and gummy, which ruins the whole refreshing vibe.
  • Don't overmix the yogurt or it'll get runny, fold it in gently so it stays thick and creamy.
  • Let the strawberries macerate for at least five minutes, that's when the magic happens and they turn into a sauce.
03 -
  • Use pasta that's slightly undercooked, it'll firm up as it cools and won't turn mushy when mixed with the sauce.
  • If your strawberries are bland, add a tiny pinch of salt to the mash, it'll wake up the flavor like magic.
  • Toast the almonds yourself for a few minutes in a dry pan, the difference in flavor is worth the extra step.
Return