Swiss lemon pasta recipe

by Matt
(Pasta Recipes Made Easy)

My Swiss colleague suggested this cream and lemon pasta recipe, called Stroh und Heu an Zitronensauce in German, and even helped me translate it into English. Thanks Suzanne!

And it really is an interesting treat... featuring the tang of lemon, the smoothness of cream and the subtle background flavor of sage; a moreish mix of ingredients and perfectly delicious with fresh tagiolini or linguine pasta.

(Note: Because this isn't an Italian pasta dish, and it came via a friend, I'm popping it here in this section of the site. Matt.)

Cream & lemon pasta recipe

2 large sage leaves (or half-handful of crushed dried leaves)
15g/0.5oz butter
3 tablespoons of lemon juice
200ml/6.7 fl oz cream
300g/10oz fresh tagiolini/linguine (200g/7oz if packet pasta)
30g/1oz grated parmesan cheese
Salt & Pepper

1. Chop the sage and throw in frying pan with butter. Fry gently until butter melts.

2. Add lemon juice and fry for 30 secs.

3. Add all the cream, ½ teaspoon of pepper and ¾ teaspoon of salt. Heat on low hob until gently bubbling. Then drop heat to minimum (to keep sauce warm).

4. Boil pasta in pan of well salted water. Drain and add to frying pan with parmesan. Stir through well and serve.

Scrummy creamy pasta, Swiss-style. Nice!

And finally... my wife Laura reckons you could also add mushrooms to this dish. Just use a little more butter than directed above and fry your shrooms with this in the pan... should taste great!

Comments for Swiss lemon pasta recipe

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Dec 03, 2009
Swiss lemon pasta
by: Anonymous

A quick recipe for pasta with a difference. Your wife is right: mushrooms are a tasty addition.

Dec 03, 2009
Lemon pasta recipe
by: Anonymous

How do you prevent the lemon from 'curdling' the cream?

Dec 04, 2009
Re: Curdling question
by: Matt - Pasta Recipes Made Easy

Good question, but I've never found this curdling to be a problem with this recipe.

I believe this is because you actually don't cook the two (lemon juice & cream) together for very long... just until the sauce begins to bubble. Then you crank the heat down to the bare minimum.

(I checked with Susanne who taught me this recipe and she's never had an issue with curdling either. Note: we both use full-fat cream for this recipe, so maybe this helps!)


May 28, 2010
Pasta al Limone
by: Vito in Carcere

A more traditional recipe starts with leeks (in Italian 'porre') sauteed/softened in butter/oil.

Deglaze the skillet with 1/2 cup of chicken broth, add the juice of one lemon, and boil until almost dry.

Add cream and simmer until thick. Cook pasta al dente, toss with the lemon/leek sauce, and garnish with lemon zest and Italian parsley.

Buon appetito!

May 28, 2010
Re: Pasta al Limone
by: Matt - Pasta Recipes Made Easy

Thanks Vito,

Some great authentic advice there, really appreciate it!


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