Strawberry and Cream Pasta was one of my favorite dishes growing up. My family grew a lot of strawberries during the summer so we ended up with more strawberries than we could handle. And these were super strawberries, so sweet and tender and bursting with flavor that letting even one go to waste was a crime. My mom made tons of strawberry jam and when popping strawberry after juicy strawberry into our mouths got too repetitive she would make “Kluski z Truskawkami” or “Strawberry and Cream Pasta” as I called it in this post. A lot of people never would have though to put strawberry and pasta noodles together, but in my opinion it gives the traditional tomato pasta a run for its money.

Strawberry and Cream Pasta:

Hull and quarter 2 lbs. fresh strawberries. Set aside. Cook 13.25 oz. box of whole wheat angel hair pasta in salted water according to the directions on the box. Drain the pasta and set aside.

Put half of the strawberries into a food processor. Add 1/2 cup sour cream, and 3/4 cup sugar (less if the strawberries are on the sweeter side) and process until smooth and the consistency of puree. Pour strawberry mixture into a large serving bowl. Process the rest of the strawberries into a more chunky consistency. Add to the large serving bowl and stir until combined. Add the pasta to the bowl and mix well. Chill in the refrigerator and serve.

Serves 6-8 people