Sweet Strawberry Yogurt Pasta (Print Version)

A refreshing blend of strawberries, creamy yogurt, and tender pasta perfect for summer enjoyment.

# What You'll Need:

→ Pasta

01 - 8.8 oz short pasta (fusilli or penne)
02 - 4.2 cups water
03 - 1/2 teaspoon salt

→ Strawberry Sauce

04 - 10.5 oz fresh strawberries, hulled and sliced
05 - 2 tablespoons sugar, adjust to taste
06 - 1 teaspoon lemon juice

→ Yogurt Mixture

07 - 8.8 oz Greek yogurt or plain full-fat yogurt
08 - 2 tablespoons honey or maple syrup
09 - 1/2 teaspoon vanilla extract

→ Garnishes

10 - 1.8 oz fresh strawberries, sliced
11 - 2 tablespoons roasted slivered almonds (optional)
12 - Fresh mint leaves (optional)

# How-To Steps:

01 - Bring water to a boil in a large pot. Add salt and pasta, then cook until al dente according to package instructions. Drain and rinse under cold water to cool.
02 - In a bowl, combine sliced strawberries, sugar, and lemon juice. Mash roughly with a fork or potato masher and let rest for 5 to 10 minutes to release juices.
03 - In a separate bowl, whisk together yogurt, honey or maple syrup, 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 and strawberry blend, reserving some for drizzling on top.
06 - Divide into serving bowls. Top with remaining strawberries, drizzle with reserved yogurt, and sprinkle with almonds and mint leaves if desired.

# Expert Tips:

01 -
  • It tastes like dessert but feels light enough to eat on a summer evening without regret.
  • You can make it in less time than you'd spend scrolling through your phone deciding what to eat.
  • Strawberries soften into a sauce naturally—no fancy equipment or technique required.
02 -
  • If you stir too vigorously after adding yogurt, the acid in the strawberries breaks down the creaminess and you'll end up with a pinky puddle instead of distinct layers of flavor.
  • Make this no more than an hour or two before eating—the pasta softens further as it sits, and while that's not terrible, the texture is best when there's still a little bounce to it.
03 -
  • Don't skip the lemon juice—it's the invisible ingredient that keeps everything tasting bright instead of one-note sweet.
  • If your strawberries aren't particularly flavorful, mash them with a tiny pinch of salt before adding sugar; it somehow coaxes out more flavor than the fruit itself seems to contain.
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