You’ll be amazed at how much the whole family loves this strawberry pasta recipe. It's mac and cheese...except different!
Roasted strawberries walk a delightful line between savoury and sweet and in macaroni cheese they work ridiculously well.
My daughter, who is suspicious of anything that dares invade her beloved creamy pasta, was so enamoured with this strawberry pasta when I first made it that she asked for seconds...and then thirds!
The cheese sauce is enriched with butternut squash, which makes it rich, flavourful and slightly sweet.
This recipe is from my debut cookbook Get Your Kids to Eat Anything, which contains 70 recipes and a 5-phase programme to help you and your kids become more adventurous with food.
Here's how to make my strawberry pasta!
Ingredients
For the balsamic strawberries
- 300 g (10.5 oz) strawberries hulled and quartered
- 1 tbsp balsamic glaze
For the pasta
- 180 g (6.5 oz) butternut squash
- 300 g (10.5 oz) macaroni
- 30 g (¼ cup) plain white flour (all purpose flour)
- 30 g (2 tbsp) slightly salted butter
- 450 ml (1¾ cup) whole milk
- 30 g (⅓ cup) Parmesan or vegetarian hard cheese alternative finely grated
- pinch salt and black pepper
Instructions
Preheat the oven to 200C (400F), 180C fan, Gas Mark 6.
Place the strawberries on a baking tray.
Season well with pepper.
Drizzle with balsamic glaze.
Stir.
Place in the oven for about 15 minutes until the glaze bubbles.
Put the butternut squash into a pan of cold water. Bring to the boil and simmer for 10–15 minutes until tender, then drain.
Meanwhile, cook the macaroni according to the packet instructions, then drain.
Put the milk into a saucepan.
Add the flour.
Add the butter.
Place the pan over a medium heat.
Whisk regularly for 5–10 minutes until thickened, then season.
Add the Parmesan to the white sauce.
Add the cooked and drained squash.
Use a stick blender or food processor to whizz until smooth.
Add the hot, drained pasta into the sauce.
Stir.
Divide equally between 4 bowls, top with the strawberries and serve.
Enjoy! And once you and the kids discover how tasty this recipe really is, why not try introducing fruit to other mealtimes? Perhaps some sliced grapes in a cheese sandwich, or thinly sliced pear in your next cheeseburger!
Pointers, tricks and troubleshooting tips for the perfect strawberry pasta
Is strawberry pasta easy to make?
This is a really simple mac and cheese recipe with the added bonus of some delightfully glazed strawberries, adding colour as well as a flavour burst to this classic comfort food dish.
Will I need any special equipment to make strawberry pasta?
Nothing you wouldn't be able to easily find in the average kitchen, a stick blender or food processor will help but you can work around it if you don't have one. The full list of equipment can be found on the recipe card below.
Can I still make this strawberry pasta if I don't have a blender or food processor?
This recipe calls for a stick blender or food processor to whizz up the cheese sauce with the butternut squash to make a lovely thick sauce for the macaroni.
If you don't have either any sort of blender, fear not. You can simply mash the cooked squash with a potato masher or even just the back of a fork. Get the squash as smooth as you can before adding it to the cheese sauce. It won't be as smooth as if you can use a blender but it will taste just as delicious.
What is butternut squash?
Butternut squash is a type of winter squash from the same family as pumpkins. It originated somewhere in the Americas and has been cultivated and enjoyed across the globe. With its smooth skin protecting the sweet orange flesh underneath. Butternut squash is a source of fibre and various vitamins and minerals.
The flesh and seeds can actually be eaten raw but are best enjoyed cooked in a seemingly endless list of delicious recipes. The seeds can be toasted in the oven or in a dry frying pan and added to salads or sprinkled on top of soups.
Butternut squash is a really versatile ingredient used in lots of different cuisines across the world, from soups, stews and curries, to risotto and pasta dishes, even grilled or barbequed, and baked in bread and pies with cinnamon or nutmeg, or just simply mashed with some sage and butter.
Where can I buy butternut squash?
Most UK supermarkets stock butternut squash pretty much all year round as it is one of the most popular kinds of squash. You should be able to find it in larger stores, or with your online shop.
As with all vegetables, they are best enjoyed locally grown and in season. Unfortunately, the UK doesn't have the best climate for growing butternut squash as they like long hot summers.
That said, it is still grown here in the UK. The season runs from September to November, and once harvested, if kept correctly, butternut squash will actually keep for up to 6 months!
How can I tell if my squash gone off?
The squash should feel firm, and they often feel heavy for their size because of their high water content.
Butternut squash should be stored in a cool dark place that is well ventilated and should keep for anywhere up to 3 months at home. Don't keep butternut squash in the fridge or out on the counter as it won't last as long.
Signs the squash has gone off are similar to most vegetables, it will go soft and may be mouldy, and if it has got wet it may have even started to rot and should be discarded.
I haven’t got butternut squash. Can I use something else?
If you don't have butternut squash you can easily use sweet potato as a replacement, or pumpkin if you like.
Why not make this over Halloween? That way, you can use the insides from your pumpkin carving!
How can I tell if my strawberries have gone off?
Gone off strawberries will go mushy and watery and will start growing mould quite quickly if you leave them for too long before using them.
If just one strawberry in the punnet has gone bad, remove it and any surrounding strawberries that have touched it. The rest should still be ok use, rinse them well with cold water, and check over each strawberry making sure they are not going bad before you use them.
Is strawberry pasta suitable for vegetarians?
Yes, this strawberry pasta recipe is vegetarian as it contains no meat, poultry or fish. As indicated in the recipe, make sure you use a vegetarian hard cheese - traditional Parmesan is made using animal renet.
Is strawberry pasta suitable for vegans?
This strawberry pasta recipe contains dairy milk, butter, and cheese, which means this dish is not suitable for vegans.
That said, all these ingredients can be easily substituted for vegan alternatives like plant milk instead of dairy milk, vegan margarine or olive oil instead of dairy butter, and a vegan hard cheese instead of Parmesan.
If using olive oil instead of butter, you will need to cook the flour and olive oil together in the pan for a few minutes before adding the milk otherwise your sauce will go lumpy. Make sure to mix the olive oil and flour together well so that it's free from lumps, then add the milk slowly, a bit at a time, mixing as you go.
Is strawberry pasta gluten-free?
This recipe contains wheat-based macaroni pasta and uses wheat-based flour to thicken the cheese sauce so it isn't gluten-free.
If you want to make a gluten-free version of this strawberry pasta recipe, you could use gluten-free flour or cornflour to thicken the sauce and make sure to use gluten-free macaroni too.
When making this for someone who needs to avoid gluten in their diet, be sure to check the labels of all of the ingredients to confirm they're gluten-free. You should also check the labels of anything else you might be serving with it.
Is strawberry pasta keto-friendly?
This strawberry pasta has around 80g (2.8 oz) of carbohydrate per serving so wouldn't be suitable for a keto diet. The carbohydrate is not only in the pasta but also the sauce, butternut squash and strawberries so it would be difficult to adapt this recipe.
Is strawberry pasta healthy?
Each serving of strawberry pasta contains around 500 calories, and although still and indulgent mac and cheese, benefits from the added nutrients of the strawberries and butternut squash.
Serve with plenty of salad and/or veg as part of a balanced diet.
Is strawberry pasta safe to eat while pregnant?
Check that any dairy products have been pasteurised, otherwise, there is nothing in this recipe that should pose a risk to pregnant people as long as the ingredients are in good condition and the dish is prepared hygienically.
This website does not offer medical advice, please speak to your health professional if you have any concerns.
The NHS has a great resource that will help review the latest advice regarding foods that are safe to eat while pregnant in the UK.
What goes well with strawberry pasta?
This strawberry pasta is a deliciously comforting meal in itself.
As with a lot of pasta dishes, this goes perfectly with a simple rocket salad. Throw in a few cherry tomatoes, or more strawberries, some toasted pine nuts, and even a few parmesan shavings if you like. Use a vegetable peeler to make perfectly thin parmesan shavings.
If you're feeling extra indulgent, garlic bread goes really well too, and it's great for mopping up any extra sauce.
Can I make this recipe without the strawberries?
If you don't have any strawberries you can leave them out, although do try to include them if you can as they bring a delightful playfulness to this dish that can open up conversations about fruits and vegetables at the dinner table.
The strawberries have a unique flavour between sweet and tart which is really brought out with the pepper and balsamic glaze and helps cut through the richness of the cheesy pasta.
Instead of strawberries, you could use cherry tomatoes or small plum tomatoes cut in half. Add the pepper and balsamic glaze and roast as you would with the strawberries. It won't be quite the same flavour hit but it will still be delicious and work well with the pasta.
Can I add extra cheese to this recipe?
The amount of cheese in the recipe is well balanced to give the right consistency to the sauce. It doesn't have as much cheese as many classic recipes, but the sweetness in the butternut squash makes up for that.
If you add lots more cheese it will likely become claggy and overpowering. That said, some people love a really thick, almost set mac n cheese, so if that's your preference, go ahead!
If you want to go a little easier, you could add a little sprinkle of freshly grated parmesan on top.
How should I store strawberry pasta?
Any strawberry pasta leftovers need to be cooled and placed in a sealed container in the fridge within two hours of making.
You might want to keep the strawberries in a separate container because their colour will spread into the pasta, although the pink hue isn't unappealing!
How long does strawberry pasta keep?
This strawberry pasta will keep in the fridge for up to 3 days and can be eaten cold too, if you like.
Can I leave strawberry pasta out on the counter?
No, this recipe contains fresh dairy products so must not be left out on the counter, any leftover strawberry pasta needs to be cooled and placed in a sealed container in the fridge within two hours of making.
Can I make strawberry pasta ahead?
You can make this recipe ahead, but I find this kind of pasta is much more satisfying when it's freshly made. As the pasta will continue to soften over time it will have less bite when you come to reheat it.
If you are making this ahead, I would recommend keeping the strawberries separate until you are ready to serve. This will make reheating much easier.
Can I freeze strawberry pasta?
I wouldn't recommend freezing strawberry pasta because strawberries have a high moisture content so won't hold up that well when frozen.
The cheese sauce with the pasta may split. This is rectifiable when reheating with some gentle heat, a bit of extra milk, and stirring, but I find the pasta becomes very wet when it's frozen so isn't as appetising as freshly made.
That said, all the ingredients are safe to freeze and will keep in the freezer for up to 2 months, so go ahead and freeze if your leftovers would otherwise go to waste.
What is the best way to reheat strawberry pasta?
You can either reheat strawberry pasta in the microwave or in a saucepan on the hob. In both cases, it's important that you make sure that all elements of the dish are piping hot right through.
The pasta may set a little when chilled, so when reheating, you might need to add a little more milk to loosen it back up.
If you are microwaving, pop the strawberry pasta into a microwave-safe bowl, loosely cover, and heat on full for 2-3 minutes, stirring halfway through. If you find the sauce has split you can add a tablespoon of milk or cream cheese, stir in well and return to the microwave for up to 1 minute.
If you stored your strawberries in a separate pot you can add them to the pasta before heating, or heat them up separately in the microwave for about a minute before spooning on top.
Reheating on the hob is similar, just put your strawberry pasta in a suitable size saucepan, adding a tablespoon of milk if you think it might stick. Warm over a medium heat for 5 - 10 minutes, stirring as you go.
Heating from frozen can cause your pasta to break up a lot when stirring, so I would recommend defrosting in the refrigerator overnight first and then heating as above.
Can I make strawberry pasta in a different quantity?
It's really simple to make more or less of this strawberry pasta if you need to.
All you need to do is scroll down to the bottom of this page where you'll find the recipe card with the number of servings on it. Simply click or hover over this and a slider will appear that you can move to get the amount you want to make.
All the ingredients will update automatically with the new quantities you will need.
How can I make sure my pasta is perfectly cooked?
This is an easy recipe, but there are a few different elements to the dish that need to be prepared separately before bringing everything together at the end.
If you're making this recipe for the first time, I always recommend reading the whole thing, start to finish before you start. This avoids any surprises!
Next, I like to get out everything I'll need - ingredients and equipment - so that I know where everything is and it's on hand ready to go when I need it. Timers will help you to get all the elements cooked to perfection.
Tackling the elements in the order they're presented in the recipe will also help make sure everything's ready at the right time. So first, get the strawberries prepared with the pepper and balsamic glaze. Then, whilst they are in the oven you can simmer the butternut squash until it is tender.
The pasta shouldn't take too long, so follow the instructions on the packet, reduce the time by a minute if you prefer your pasta al dente.
Now that your strawberries, squash and pasta are bubbling, you can move onto the white sauce. This is really simple as you just put everything into the pan cold and whisk regularly until its thickened. You need to get the milk up to nearly boiling temperature for the flour to work its magic and thicken the sauce this takes about 5 - 10 minutes.
Finally bring the white sauce, cheese, and butternut squash together, blend, fold in the pasta and serve, topped with the strawberries.
Why did my strawberries turn out burnt or really wet?
As with most fruit, strawberries are quite delicate. Make sure to set a timer when you put the strawberries in the oven, as even a couple of minutes too long could result in burnt strawberries.
Conversely, some strawberries release more water than others, so if your strawberries don't look like the photos after the indicated time, give them a bit longer while keeping a close eye on them.
How can I add or change the flavours of this strawberry pasta?
There are a few elements to this dish you can play around with.
You could switch the butternut squash for sweet potato or pumpkin, and how about using a different cheese in the white sauce?
You could change the fruit too. How about a blue cheese and pear combination? Or apple and cheddar?
Have fun and play around, get the kids to come up with some flavour combinations and give them a go!
What is the origin of this recipe?
Macaroni is thought to have originated in Italian cooking, first recorded sometime in the 14th century, starting life as a sheet pasta casserole-style dish called makerouns, similar to lasagne, with layers of pasta and cheese.
Its popularity has grown from there with lots of different versions of this indulgent comfort food both cooked on the hob and baked in the oven sometimes with a breadcrumb topping.
The strawberries add a real lift to this dish with a burst of colour, and cut through the rich cheesy sauce so well.
Print this recipe
Strawberry Pasta Recipe
Ingredients
For the balsamic strawberries
- 300 g (10.5 oz) strawberries hulled and quartered
- 1 tbsp balsamic glaze
For the pasta
- 180 g (6.5 oz) butternut squash
- 300 g (10.5 oz) macaroni
- 30 g (¼ cup) plain white flour (all purpose flour)
- 30 g (2 tbsp) slightly salted butter
- 450 ml (1¾ cup) whole milk
- 30 g (⅓ cup) Parmesan or vegetarian hard cheese alternative finely grated
- pinch salt and black pepper
Instructions
- Preheat the oven to 200C (400F), 180C fan, Gas Mark 6.
- Place the strawberries on a baking tray, season well with pepper, then drizzle with balsamic glaze. Stir, then place in the oven for about 15 minutes until the glaze bubbles.
- Put the butternut squash into a pan of cold water. Bring to the boil and simmer for 10–15 minutes until tender, then drain .
- Meanwhile, cook the macaroni according to the packet instructions, then drain.
- Put the flour, butter and milk into a saucepan and place over a medium heat, whisking regularly for 5–10 minutes until thickened, then season.
- Tip the squash, Parmesan and white sauce into a food processor and whizz until smooth.
- Stir the hot, drained pasta into the sauce. Divide equally between 4 bowls, top with the strawberries and serve.
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