Sweet Strawberry Yogurt Pasta (Printable)

A refreshing dish with strawberries, creamy yogurt, and tender pasta, perfect for warm days.

# Components:

→ Pasta

01 - 8.8 oz short pasta (e.g., fusilli or penne)
02 - 4.2 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 water to a boil in a large pot. Add salt and pasta. Cook until al dente according to package instructions. Drain and rinse with cold water; set aside to cool.
02 - Combine strawberries, sugar, and lemon juice in a bowl. Mash roughly with a fork or masher. Let rest 5 to 10 minutes until juices release.
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, reserving some for drizzling.
06 - Divide into serving bowls. Top with additional strawberries, drizzle reserved yogurt on top, and sprinkle with almonds and mint leaves if desired.

# Expert Advice:

01 -
  • It uses up ripe strawberries and turns leftover pasta into something exciting instead of reheated and boring.
  • The contrast between tangy yogurt and sweet fruit feels refreshing without being heavy, perfect for hot afternoons.
  • Kids love the novelty, and adults love how quickly it comes together with no oven required.
02 -
  • Rinsing the pasta under cold water isn't optional, it stops the cooking and prevents the yogurt from curdling into a warm, unappetizing mess.
  • Mashing the strawberries by hand instead of blending them keeps some texture and prevents the sauce from turning into baby food.
  • Don't skip the resting time for the strawberries, those few minutes release the juices that coat the noodles and make everything cohesive.
03 -
  • Taste your strawberries before adding sugar, really ripe ones barely need any, and over-sweetening turns this cloying instead of bright.
  • Use full-fat yogurt, not the low-fat kind, because the richness is what makes this feel indulgent without being a cake.
  • If you want it even colder, chill your serving bowls in the freezer for ten minutes before plating, it keeps everything refreshing longer.
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