Save There's something about making dessert with pasta that initially felt absurd to me, until a friend showed up one hot July afternoon with a bag of fresh strawberries from the farmer's market and suggested we do something unusual with them. We had yogurt in the fridge, some fusilli in the pantry, and within minutes, this dish was assembled on bowls that caught the golden afternoon light. It became the kind of recipe you make when you want something that feels both indulgent and unexpectedly light.
I'll never forget serving this to my mom after she'd been gardening all morning in the heat. She took one bite and just sat there for a moment, clearly processing what her taste buds were experiencing. By the end of the bowl, she was already asking for the recipe to make it for her book club, which felt like the highest compliment.
Ingredients
- Short pasta (fusilli or penne): The shape matters here because the little curves and ridges actually hold the strawberry sauce, making every bite consistent. If you use long thin pasta, the sauce slides right off.
- Fresh strawberries: The entire soul of this dish lives here, so use the ones that smell sweet before you even cut them. Frozen works in a pinch, but thaw them first and drain well.
- Greek yogurt or full-fat plain yogurt: This is where creaminess comes from, and the tanginess balances the sweetness beautifully. Low-fat yogurt tends to taste a bit watery and disappears into the pasta.
- Honey or maple syrup: Either works, but honey gives a floral note while maple syrup adds subtle earthiness. Adjust based on how sweet your berries are.
- Lemon juice: A tiny amount brightens everything and prevents the dish from tasting cloying. Don't skip it even though it seems minor.
- Vanilla extract: Just enough to whisper through the yogurt without announcing itself loudly.
- Almonds and mint: These are optional but they're the difference between a simple bowl and something you actually want to sit down and savor.
Instructions
- Cook the pasta until it surrenders:
- Bring your water to a real rolling boil before the pasta goes in, and salt it generously so the pasta itself tastes good. Timing matters more than you'd think here—al dente pasta will turn into mush once it sits with the juicy berries, so pull it out a minute before the package says.
- Crush the strawberries gently:
- Use a fork or your potato masher to break them down without obliterating them into jam. You want visible pieces mixed with their released juices, not a completely smooth sauce.
- Build the yogurt base:
- Whisk honey into your yogurt until it's completely smooth and then add the vanilla. This takes maybe thirty seconds but it makes the mixture silky rather than lumpy.
- Combine everything with care:
- Toss the cooled pasta with the strawberry sauce first, then fold in the yogurt gently so you don't deflate all the air from it. Save some yogurt to drizzle on top because it looks beautiful and tastes richer that way.
- Finish and serve:
- Top with your reserved yogurt, fresh strawberry slices, and all the optional garnishes. The almonds add a little crunch that the soft pasta really needs.
Save There's a moment when someone tastes something unexpected and their face just lights up with surprise. That's exactly what I watch for with this dish, and it happens almost every time.
Why This Works as a Dessert
Most desserts feel heavy after you've eaten them, but this dish has a brightness that comes from the yogurt and berries. The pasta adds substance and a subtle sweetness that prevents it from tasting too tart, while keeping everything light enough that you don't feel weighed down afterward. It's genuinely elegant without requiring any special technique.
Variations That Actually Matter
I've tried this with raspberries (which are more delicate and less juicy, so use them more sparingly), with blueberries (which stay firm and don't muddy the color), and once with a mix of all three berries. Each version tastes completely different, and none of them feel like you're making the same recipe twice. You can also swap the yogurt for mascarpone if you want something richer, or use coconut yogurt if you're vegan.
Pairing and Serving Ideas
Serve this chilled on warm days, and pair it with a crisp rosé, sparkling lemonade, or even a light white wine if you're feeling fancy. I've also made it as a midnight snack after coming home from dinner, served it at a brunch gathering, and gifted the recipe to friends who thought I'd invented something entirely new. The beauty of it is that it feels different depending on when and how you serve it.
- Chill the bowls for five minutes before serving if your kitchen is warm—it keeps the pasta from getting too soft.
- If you're making this ahead, keep the components separate and assemble it within an hour of eating.
- This recipe easily doubles or halves depending on how many people you're feeding.
Save This is the kind of recipe that reminds you why you cook in the first place—because sometimes the best moments come from combining simple things in an unexpected way. Make it, share it, and watch people's faces change.
Recipe FAQs
- → Can I use different types of pasta for this dish?
Yes, short pasta like fusilli or penne works best to hold the sauce, but other shapes can be used based on preference.
- → How can I make this dish vegan-friendly?
Replace Greek yogurt with plant-based yogurt and substitute honey with maple syrup for a vegan version.
- → What is the best way to prepare the strawberry sauce?
Gently mash fresh strawberries with sugar and lemon juice and let it rest to release natural juices for a fresh sauce.
- → Can I serve this dish cold or warm?
It’s traditionally served chilled, enhancing the refreshing and fruity flavors, but can be enjoyed at room temperature too.
- → What garnishes complement this dish well?
Fresh mint leaves and roasted slivered almonds add a nice contrast in texture and aroma.
- → Is this dish suitable for gluten-free diets?
Yes, by using gluten-free pasta, this dish can be adapted for gluten-sensitive individuals.