Polish Strawberry Pasta
Try a sweet Polish strawberry pasta — a quick summer comfort dish packing 20g of protein per serving. This simple, macro-friendly recipe swaps heavy cream for low-fat yoghurt and cottage cheese, layering fresh, antioxidant-rich fruit over perfect fusilli.
preparation: 15 minutes
making: 5 minutes
total: 20 minutes
servings: 4 portions
nutrition: 475 calories per serving
cuisine: Polish
Ingredients
- 400g fusilli pasta
- A pinch of salt
- 500g fresh strawberries
- 120g Greek yoghurt
- 120g cottage cheese
- 2–3 tbsp honey
- A few mint leaves
Method
Bring a large pan of lightly salted water to the boil and cook the pasta according to the packet instructions. Drain thoroughly, then rinse briefly under cold water to cool.
Meanwhile, wash the strawberries and remove the hulls. Reserve a few pretty pieces to use later for decoration.
Take a portion of the strawberries and blend them until smooth, then simply mash the rest with a fork to keep some lovely texture. (Note: If you prefer a completely silky sauce, feel free to blend the entire batch).
Gently fold the strawberries, cottage cheese, and yoghurt together, mixing well with a spoon. Stir in a little honey, tasting as you go, until it reaches your preferred sweetness.
Divide the cooled pasta into serving bowls and spoon the creamy strawberry sauce generously over the top.
Finish each bowl with a scatter of the reserved strawberry pieces and a few fresh mint leaves.
