Polish Strawberry Pasta (Truskawki z Makaronem) Recipe
Polish Strawberry Pasta (Truskawki z Makaronem) is a delightful and unique dessert that combines fresh strawberries with tender pasta, sour cream, and a touch of sweetness. This simple yet elegant dish showcases the natural flavors of ripe strawberries blended into a creamy sauce, served over perfectly cooked pasta for a refreshing and comforting treat.
- Prep Time: 5 minutes
- Cook Time: 5 minutes
- Total Time: 10 minutes
- Yield: 4 servings
- Category: Dessert
- Method: Stovetop
- Cuisine: Polish
- Diet: Vegetarian
Ingredients
Strawberry Sauce
- 1 pound fresh strawberries
- 2 tablespoons sour cream (12% or 18%)
- 2 tablespoons powdered/icing sugar (or to taste)
- 1 teaspoon vanilla extract
Pasta
- 8.82 ounces dried pasta (such as small egg noodles or fusilli)*
- Approximately ½ teaspoon salt per 1.5 liters of water for boiling
Toppings
- 6 tablespoons sour cream (12% or 18%)
- Approximately 8 fresh strawberries, chopped
Instructions
- Prepare strawberries: Place 1 pound of fresh strawberries into a mixing bowl. Add 2 tablespoons of sour cream, powdered sugar, and vanilla extract. Blend or mix until the mixture is semi-smooth with some texture remaining. Set this strawberry sauce aside.
- Cook pasta: Bring a large pot of salted water to a boil, using about half a teaspoon of salt per 1.5 liters of water. Add the dried pasta and cook according to the package instructions, taking care not to overcook it to ensure it remains slightly firm (al dente). Once cooked, drain the pasta thoroughly.
- Assemble the dish: Divide the drained pasta evenly among 4 bowls. Spoon the prepared strawberry sauce over the pasta. Top each serving with the remaining 6 tablespoons of sour cream and sprinkle chopped fresh strawberries on top. Serve immediately to enjoy the fresh flavors and contrasting textures.
Notes
- The type of pasta used is typically small shapes like egg noodles or fusilli to hold the sauce well.
- Adjust the amount of powdered sugar to taste depending on the sweetness of the strawberries.
- This dish is best served fresh and not stored for long periods, as the pasta can absorb the sauce and become soggy.
- For a dairy-free alternative, substitute sour cream with coconut cream or a similar plant-based cream.
- The recipe is a traditional Polish dessert and is refreshing especially in spring and summer when strawberries are in season.
