Pasta with strawberry and sesame sauce

Name: Pasta with strawberry and sesame sauce
Ingredients: 200 g pasta (shells) 2 l water 1 tsp sugar 1 tsp oil 20 g sesame seeds Sauce: 250 g strawberries (washed and hulled) 60 g sugar 1 tbsp lemon juice

Pasta/Pizza - Pasta with strawberry and sesame sauce by Alberta I. - Recipia

Pasta with strawberry and sesame sauce When I feel like a quick dessert and have pasta at home, I prepare this recipe. The pasta with strawberry sauce is easy to make, and the sauce is prepared while the pasta is boiling. The strawberries are turned into a flavorful puree, and then a few whole pieces are added for texture. The toasted sesame adds a slight crunch, but it can be replaced if you don't like it. I used shell-shaped pasta, but the recipe mainly relies on the combination of pasta, fruit, sugar, lemon, and sesame. Quick info Total time: about 15-20 minutes, excluding the time needed for the water to boil Preparation time: a few minutes for cutting the strawberries, preparing the sauce, and draining the pasta Cooking time: 13-15 minutes for the sauce and pasta; toasting the sesame takes very little time Servings: the number of servings is not specified in the original recipe; the amount is suitable for several small dessert servings Difficulty: easy Recipe type: quick dessert with pasta and fruit sauce Ingredients For the pasta 200 g pasta, preferably shell-shaped 2 l water 1 teaspoon sugar 1 teaspoon oil For the strawberry sauce 250 g strawberries, washed and hulled 60 g sugar 1 tablespoon lemon juice For the topping 20 g sesame seeds If you don't like sesame, it can be replaced with ground almonds, poppy seeds, or nuts. In this case, the amount should be adjusted to taste, as the ingredients do not have the same texture and flavor. Instructions 1. Prepare the strawberries for the sauce Set aside 200 g of strawberries for the first part of the sauce. Add them to a double-bottomed pot along with the 60 g of sugar and the lemon juice. Keep the pot on low heat for 5-7 minutes. The strawberries should soften and release juice. There is no need to cook them over high heat; the sauce can easily catch, and the sugar caramelizes before the fruit softens. 2. Turn the strawberries into puree Place the cooked strawberries in a blender and blend until you get a smooth puree. Pour the puree back into the pot and let it simmer on low heat for about 1 minute. At this point, the sauce is warm and fluid. Turn off the heat, then add the remaining 50 g of strawberries, cut in halves or quarters, depending on their size. Gently stir and set the sauce aside until the pasta is ready. The strawberries added at the end are not cooked separately. They remain pieces in the sauce and provide a different texture than the puree. 3. Boil the pasta Put the 2 liters of water to boil. When the water is boiling, add the pasta and the teaspoon of sugar. Boil the pasta for 7 minutes. After boiling, rinse the pasta under cold water and let them drain well. Rinsing stops the cooking process and cools them down, which is suitable for this dessert recipe. Add the teaspoon of oil over the pasta and gently mix. The oil helps keep the pasta from sticking together while you prepare the sesame and arrange the dessert. 4. Toast the sesame Heat a non-stick skillet well, then turn off the heat. Place the sesame seeds in the skillet and stir gently. Sesame heats up quickly, so it is important not to leave it unattended. Since the skillet was heated beforehand, the seeds toast even after the heat is turned off, without needing oil. 5. Assemble the pasta with strawberry sauce Sprinkle half of the toasted sesame over the pasta and gently mix so it distributes without crushing the pasta. Place the pasta on a platter, add the strawberry sauce, and sprinkle the remaining sesame on top. Serve the dessert immediately after assembly, while the pasta and sauce have a pleasant texture. Why I make this recipe often I love this recipe because it is ready in a short time and uses simple ingredients. The strawberry sauce is made in the same pot, and if the pasta is already on hand, there is no need for complicated preparation. It is also a flexible recipe. The texture can be changed by how you cut the strawberries: some are turned into puree, while others remain in pieces. Sesame adds contrast but can be swapped with ground almonds, poppy seeds, or nuts, depending on what you have at home. Tips Use low heat for the strawberries mixed with sugar and lemon juice. The fruit should soften gradually, not boil aggressively. Cut the strawberries reserved for the end into halves or quarters, depending on how large they are. Very large pieces may be harder to distribute among the pasta. After rinsing the pasta with cold water, let them drain well. If too much water remains, the sauce will dilute when added. Mix the pasta with oil before assembling, but do it gently. Shell-shaped pasta can hold the sauce inside, but they can deform if mixed too vigorously. Do not leave the sesame in the hot skillet too long. Turn off the heat before adding it and stir constantly while toasting. Substitutions Sesame can be replaced with ground almonds, poppy seeds, or nuts. These do not need to be treated exactly the same as sesame; if you use them, just sprinkle them over the pasta to taste. The shell-shaped pasta mentioned in the original recipe can be replaced with other pasta, but the shell shape helps retain the strawberry sauce. Variations For a smoother texture, you can blend all 250 g of strawberries in the sauce. In the original version, 50 g of strawberries are added after blending and remain in pieces. If you prefer a sauce with more fruit pieces, you can cut the reserved strawberries into larger quarters. The quantities and basic steps remain the same. The combination can also be changed through the topping: sesame, ground almonds, poppy seeds, or nuts. It is better to add the topping at the end, so the texture remains visible and does not soften in the sauce. Serving ideas Place the pasta on a platter and pour the strawberry sauce over it, then sprinkle the remaining sesame. This way, the sauce is visibly separate, and each serving can have both puree and pieces of strawberry. The dessert can be served immediately after assembly. The pasta is rinsed with cold water in the original recipe, so there is no need to serve it hot. Frequently asked questions Can I use frozen strawberries? The recipe is written for fresh strawberries, washed and hulled. Frozen strawberries may have more water after thawing, which can change the consistency of the sauce, so the result will not be identical. Why is sugar added to the pasta water? In the original recipe, a teaspoon of sugar is added to the water in which the pasta is boiled. This is part of the preparation method for the dessert, even though most of the water is discarded after boiling. Is it necessary to rinse the pasta with cold water? Yes, this step is included in the recipe. Rinsing stops the boiling and cools the pasta, which is then drained and mixed with a little oil. Can I prepare the sauce a day in advance? The sauce can be prepared separately and stored covered in the refrigerator, then added to the pasta when serving. For better texture, the pasta should be prepared and assembled as close to serving time as possible. Can the recipe be served without sesame? Yes. Sesame can be replaced with ground almonds, poppy seeds, or nuts. If you don't want any topping, the pasta can be served just with the strawberry sauce and fruit pieces. Nutritional values The values are estimates and may vary depending on the type of pasta, the amount of sugar remaining in the dish, and the ingredient chosen for the topping. For the entire recipe, the estimate is approximately: 940-980 kcal 220-230 g carbohydrates 28-32 g protein 17-20 g fats 9-12 g fiber As a reference, if the recipe is divided into 4 servings, one serving would have approximately: 235-245 kcal 55-58 g carbohydrates 7-8 g protein 4-5 g fats 2-3 g fiber The sugar in the sauce and pasta mainly contributes to the carbohydrate content. The sesame and oil add most of the fats, while the strawberries contribute fiber and a reduced amount of calories. Storage and reheating Pasta with strawberry sauce is best when freshly assembled. If there are leftovers, keep the pasta and sauce separate, in covered containers, in the refrigerator until the next day. This way, the pasta does not absorb all the sauce and does not become too soft. The sauce can be used cold or allowed to reach room temperature. Reheating the entire dish is not recommended, as the pasta has been cooled with cold water, and the sauce contains strawberries. If necessary, gently warm only the sauce and add it to the pasta before serving. The sesame is sprinkled at the end to maintain its texture.

Pasta with strawberry and sesame sauce

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