Strawberry Pasta | Makaron z Truskawkami Recipe
- Daniel
- 2 days ago
- 2 min read
Updated: 15 hours ago
When I first heard about this viral strawberry pasta, I was as skeptical as anyone. Apparently, it started with tennis star Iga ÅšwiÄ…tek, who mentioned she used to eat pasta with strawberries and yogurt as a kid.
Sweet pasta? Mixed with yogurt? I was expecting a disaster. But curiosity (and strawberries in my freezer) got the better of me.
So I decided to give it a proper go, but with a little twist. Instead of tossing fresh strawberries and yogurt together, I slow-roasted the strawberries until they turned jammy and caramelized.
Then I tossed in pasta, added a generous spoon of mascarpone, some parmigiano, and finished with dried mint and balsamic vinegar. And… I’m shocked to say—it works. The balance of sweet, tart, and creamy somehow makes sense, especially with the tangy balsamic rounding it all out.
Strawberry pasta, or Makaron z truskawkami, is a nostalgic dish from Poland and parts of Eastern Europe. Traditionally, it’s made with boiled pasta, mashed fresh strawberries, sugar, and either milk, sour cream, or yogurt; a sweet, refreshing meal often served during the summer.
It’s a childhood staple for many, blending simplicity with comfort, and recently gained global attention when Polish tennis star Iga Świątek shared it as her favorite growing up.
Is this a classic Italian dish? Definitely not. But maybe that's the fun of it. Call it chaotic good. If you’re adventurous, love strawberries, or just want to break the rules a little, give this one a try. You might be just as surprised as I was.
Ingredients:
(Serve 2)
Strawberries Frozen or Fresh, About 600g
Demerara Sugar, 2 TBSP Or More Depending On The Tartness Of Strawberries
Sea Salt, Pinch
Hot Water, 400g
Pasta, 100g I am using Conchiglie
Parmigiano Reggiano, For Grating
Mascarpone, 1 TBSP or More
Dried Mint, Pinch
Balsamic Vinegar, 1 TBSP
Equipment:
Cast Iron Skillet / Pan
Oven
Directions:
Roast the Strawberries
Preheat your oven to 120°C (250°F).
Remove the green tops (calyx) from the strawberries.
Slice them into halves or quarters, depending on size, so they cook evenly.
Place the strawberries on a baking tray.
Sprinkle with sugar and a pinch of salt. Toss to coat well.
Bake for 2 to 2.5 hours, until the strawberries are soft, jammy, and slightly caramelized but still hold their shape.
Cook the Pasta
In a large skillet or pan, add hot water and pasta over medium heat.
Add a small pinch of salt.
Stir occasionally to prevent sticking.
Cook until the pasta is al dente.
With the simple calculations of math and science, by the time the pasta is al dente, the water has almost evaporated.
Mix and Finish the Dish
Once the pasta is done, add it directly to the roasted strawberries.
Stir to mix everything together and scrape up any sticky bits on the tray (that’s flavor!).
Grate some parmesan into the pasta, then add a spoonful (or more) of mascarpone. Stir well until creamy.
Sprinkle in a pinch of dried mint and drizzle over the balsamic vinegar.
Taste and adjust with more salt, cheese, mascarpone, or vinegar if needed.
Serve immediately while warm.
Will you give this a try?