Strawberry Pasta

Have you seen this viral trend? It is a Polish dish featuring pasta topped with a creamy strawberry sauce. This Polish strawberry pasta recipe is inspired by my friend, Lucky Ania, who is not only Polish but she is also one super cool lady.

Course Dessert, Main Course

Cuisine Polish

Prep Time 20

Total Time 20

Servings

Calories 160kcal

Author Sharon Rhodes

Ingredients

2 cups rotini pasta
2 cups strawberries
1 tbsp maple syrup
⅓ cup Greek yogurt
2 tbsp chopped mint

Instructions

First, cook the pasta according to the package instructions. Once cooked, drain the pasta and transfer it to a baking sheet in an even layer to cool.
While the pasta is cooling, slice the strawberries into quarters and add them to a large mixing bowl.
Drizzle the maple syrup over the berries, and using a fork, mash them up. You can mash as much as you like. I prefer leaving it on the chunky side.
Fold the yogurt into the strawberry mixture and stir until it is incorporated.
Divide the cooked pasta into bowls and top with the strawberry mixture. Sprinkle with the chopped mint and serve.

Notes

To Store: This dish is best enjoyed right away. Any leftovers can be stored in the fridge for up to 24 hours. The pasta will absorb the sauce, so it will be a lot thicker and less saucy. We do not recommend freezing this recipe.

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