Name: This 4-Ingredient Strawberry Pasta Is Sweet, Creamy, and Unexpected
Prep time: 5 min
Cook time: 10 min
Total time: 45 min
Yield: 4
Cuisine: Polish
Ingredients: 1 pound short pasta, such as rotini or cavatappi; 1 tablespoon olive oil; 1 pound fresh, ripe strawberries, hulled and thinly sliced (about 3 cups); 3 tablespoons granulated sugar (use more or less to taste); 1 cup plain Greek yogurt; 1/4 cup crumbled farmer’s cheese or feta cheese, optional; Fresh mint, for garnish, optional

Ingredients

4 serv.

1 pound short pasta, such as rotini or cavatappi
1 tablespoon olive oil
1 pound fresh, ripe strawberries, hulled and thinly sliced (about 3 cups)
3 tablespoons granulated sugar (use more or less to taste)
1 cup plain Greek yogurt
1/4 cup crumbled farmer’s cheese or feta cheese, optional
Fresh mint, for garnish, optional

Instructions

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1 Bring a large pot of salted water to a boil. Add the pasta and cook according to the package directions. Drain well. Toss with olive oil and set aside to cool to room temperature.
2 Reserve about 12 strawberry slices for garnish. In the bowl of a food processor, toss the remaining strawberries with the sugar. Set aside to macerate for 20 to 30 minutes (the riper the strawberries, the faster they will release their juices). Add the yogurt to the food processor. Pulse several times, until you achieve a bright pink sauce with visible chunks of strawberries, 10 to 15 pulses, stopping to scrape down the sides of the bowl as needed.
3 Add 1 1/2 to 2 cups of cooled pasta to each bowl. Top with strawberry sauce, cheese, mint, if using, and reserved sliced strawberries. Store sauce and cooked pasta separately in the fridge for up to 4 days. Assemble and serve cold. Love the recipe? Leave us stars and a comment below!