Polish Strawberry Pasta (Truskawki z Makaronem)
Polish strawberry pasta consists of boiled pasta topped with a fresh strawberry sauce and sour cream. This traditional dish is simple and easy to prepare, perfect to make with summer strawberries and served as a light meal. Ready in 10 minutes!
Servings 4 servings
Calories 307kcal
Equipment
- Pot
- Strainer
- Hand blender
- Mixing bowl
Ingredients
- 1 pound fresh strawberries plus approx. 8 strawberries
- 8.82 ounces dried pasta see *Notes
- 6 tablespoons sour cream 12% or 18%
- 2 tablespoons powdered/icing sugar or to taste
- 1 teaspoon vanilla extract
Instructions
- Prepare strawberries: Place 1 pound of strawberries in a mixing bowl, add 2 tablespoons of sour cream, sugar and vanilla extract. Blend until semi smooth. Set aside.
- Cook pasta: Bring a pot of salted water to the boil (using approx. ½ teaspoon of salt per 1.5 litres of water). Add the pasta and cook according to packet instructions (be careful not to overcook it). Strain.
- Assemble: Divide the pasta between 4 bowls, add the strawberry sauce and top with the remaining sour cream and strawberries (chopped). Serve immediately.
Notes
- For best results use fresh strawberries.
- *Medium sized, rather than large or very small, pasta shapes work best.
- I recommend making the strawberry sauce before you boil the pasta so that you are ready to serve this dish while the pasta is still hot.
- For me this dish tastes best served immediately. If, however, you have leftovers place the sauce and pasta in separate containers then cover and refrigerate them overnight. Heat the pasta in the microwave before serving the following day.
- This creamy strawberry pasta is not suitable for freezing.
Nutrition
Serving: 1serving | Calories: 307kcal | Carbohydrates: 59g | Protein: 10g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Cholesterol: 6mg | Sodium: 20mg | Potassium: 353mg | Fiber: 4g | Sugar: 10g | Vitamin A: 73IU | Vitamin C: 67mg | Calcium: 57mg | Iron: 1mg