This dish captures the essence of Polish summer. Enjoyed by children and adults alike, it evokes memories of countryside kitchens where strawberries picked straight from the garden meet homemade noodles or store-bought pasta. While simple in preparation, the combination of creamy, tangy dairy and fragrant strawberries creates a comforting and satisfying flavor profile. Some families prefer adding sugar or vanilla, while others serve it with a touch of sour cream for balance. Whether served warm or chilled, this recipe is the taste of Polish nostalgia on a plate.
Yield: 4 servings
Total Time: 20 minutes
Prep Time: 10 minutes
Cook Time: 10 minutes
Ingredients
- 9 oz (250 g) pasta (fusilli or any short pasta)
- 14 oz (400 g) fresh strawberries, hulled and sliced
- ¾ cup (200 ml) sour cream or heavy cream (or a mix of both)
- 2 to 3 tablespoons sugar (adjust to taste)
- 1 teaspoon vanilla sugar or extract (optional)
- A pinch of salt
Preparation
Step 1
Bring a large pot of lightly salted water to a boil. Add the pasta and cook according to package instructions until al dente. Drain and set aside to cool slightly.
Step 2
In a medium bowl, combine the sliced strawberries with sugar and vanilla sugar, if using. Let them sit for 5 to 10 minutes to release their juices.
Step 3
In another bowl, whisk together the sour cream or heavy cream with a small pinch of salt. Adjust sweetness if needed.
Step 4
Gently mix the warm pasta with the strawberries and their syrup. Fold in the cream mixture until evenly coated.
Step 5
Divide into bowls and serve warm or slightly chilled.