Pasta with cheese, sour cream, and dill
The first time I laid my hands on dill to add it to pasta, I admit, I looked at it a bit skeptically. In my family, dill was reserved for cucumber salad, sour cream sauce, or, at best, sprinkled over new potatoes, not for pasta with cheese. But one of those evenings when all I wanted was to avoid spending an hour in the kitchen, I found everything I needed at hand: some rather boring pasta from the cupboard, a small piece of my grandmother's cheese, sour cream, and, lo and behold, dill from the corner market (the kind that loses its aroma if left too long on the table). I tossed everything together, with some hesitation and a bit of hope that I wouldn’t ruin the cheese, and ended up with a bowl of pasta that I started to make weekly. It seems like an improvisation, but it has something special – and I swear that dill isn’t just a fancy addition here.
Quick info, because I know sometimes you don't want to read a novel:
Preparation time: 20-25 minutes, including some fumbling
Servings: 2-3 hungry people or 4 who are more restrained with pasta
Difficulty level: just boil the water and you can't go wrong, just don’t get lost among the layers
Why do I keep making this combination? In short: it’s one of those recipes where you can really throw in whatever you have, and until you try it, you have no idea how much comfort and good flavor can come from something so simple. It also helps that it takes little time, works for lunch, dinner, and, don’t laugh, even the next day in a lunchbox (even cold, if it’s warm in the kitchen). And no, you don’t have to struggle with any fancy sauce. The cheese does all the work, and the dill truly cuts through the heaviness of the sour cream, I swear. Plus, you know how it is, if you've eaten pasta with cheese your whole life, you feel the need for someone to "shake things up," and dill really changes the game.
Here are the steps on how I ended up making this dish my way (and yes, I made mistakes until I was satisfied with the result):
1. I boil the pasta – 200g of short pasta, or long if that’s what you have. I don’t stress too much about precision, but it’s important not to overcook them, so they don’t turn mushy later. In a large pot, salted water (don’t skimp on the salt in the water, that’s how pasta is properly salted, not afterward), I bring to a boil, add the pasta, and let them cook for about a minute less than the package suggests. I drain them well, without rinsing (leave some of that starch on them, it helps with the sauce).
2. In the meantime, I mix 100ml of heavy sour cream with a healthy bunch of dill. I wash the dill well, drain it, and chop it finely. Don’t skimp on the dill, but don’t turn it into a dill salad with pasta either. I think if you have too much, it covers everything. Taste and see how it suits you. The sour cream should be rich, the kind that doesn’t “curdle” easily when heated. If you can’t find that, cooking cream will do (but it’s not quite the same, in my opinion).
3. For the cheese – 150g of cheese is ideal, but I’ve experimented here: I’ve used hard telemea, smoked cheese, and even some feta once when I had nothing Romanian left. Still, burduf cheese is the best, it has salt and flavor, and melts beautifully. If it’s hard, slice it; if it’s softer, you can crumble it by hand.
4. Now, I pour 50ml of olive oil into a large pot, enough to hold everything without spilling when I mix. I turn the heat to low and let the oil warm up (but not smoke). The first layer: half of the pasta, then half of the cheese, then half of the sour cream with dill. Then pasta again, cheese again, sour cream with dill again. It’s not rocket science; the important thing is to have about 2-3 layers so they meld well and don’t stick together.
5. I gently mix with a wooden spoon or pasta tongs over low heat. Don’t pull on them like you’re at the gym, but patiently let the flavors combine and avoid sticking. 2-3 minutes is enough, no more, or the sour cream will dry out. The cheese starts to melt, and the pasta absorbs the aroma of the oil and dill. I don’t know why, but if you leave it on high heat, everything separates, so it’s better to go slowly.
6. Take it off the heat, add a pinch of salt if you think it’s necessary (but the burduf cheese is often quite salty), pepper if you like, and you’re done.
That’s about it. Honestly, I haven’t added garlic or onion. I’ve tried, and they ruined the dish. This is how I like it.
Tips, substitutions, and what goes well with this dish
- If you don’t have burduf cheese, as I mentioned, you can try with hard telemea, but it should be aged, not soft and watery. It won’t have the same taste, but it will still be good. Feta, if you insist, but make sure it’s not overly salty, or mix it with a bit of grated cheese.
- For sour cream, the ideal is one with at least 25-30% fat. I’ve tried with vegetable whipping cream, but… it’s not good, it has a synthetic taste. It’s better to make do with what you have on hand, but it shouldn’t be yogurt-style sour cream.
- Olive oil adds flavor, but if you don’t have it, use good butter (30g is enough). It makes it even richer, just don’t burn it.
- For pasta, I prefer penne or fusilli, as the sauce clings well to them. Tagliatelle works too, but they shouldn’t be fresh and very thin.
- If you want to elevate it to "Sunday level," sprinkle some fresh pepper over everything, maybe even a handful of parmesan. Nobody will complain.
- For drinks, I know it sounds strange, but it pairs well with a cold blonde beer or even a dry white wine, which cuts through the richness. A glass of water with lemon wouldn’t hurt either.
- On the side, if you want something more substantial, you can add some fresh bell pepper, sliced, or a tomato salad with red onion, salt, and oil. Once I made roasted peppers with a bit of vinegar on top, and it matched well.
- For a complete meal, make sure to have something fresh: green salad or even a zucchini dish on the side. I don’t recommend any heavy dishes; these are already filling.
Variations
I’ve tried different things: sometimes I use half burduf cheese and half sheep telemea, or I add a few drops of lemon at the end. When I want to appear fancy, I add some grated lemon zest or some toasted nuts. Once I even added a bit of hot pepper – it’s not bad at all if you want to change the flavor a bit. In short, anything creamy and salty works, but dill has to be present.
What it pairs best with
I say it goes well with simple dishes that aren’t loaded with sauce or fat. Best with raw salads, or if you want something warm, maybe a small chicken or vegetable schnitzel, something that doesn’t overshadow the pasta. It also goes well with grilled vegetables. If you have chicken paprikash on the side, many say that’s the ultimate combination, but I don’t have the patience to make paprikash just for pasta.
Frequently asked questions I keep getting from friends or readers
1. Can I use another type of cheese if I can’t find burduf cheese?
Yes, you can. Hard sheep telemea is the closest, but it should be dry, not creamy. Feta is an option, but be careful with the salt; some varieties are very salty and dry. You can also try cheese, but it will change the texture (it becomes more elastic, but it works).
2. Can I use low-fat or vegetable sour cream?
Honestly, I don’t recommend it. Low-fat sour cream or “vegetable sour cream” doesn’t have flavor and separates when heated. If you have nothing else, it might work if you use less and compensate with more cheese, but it won’t have the creamy and rich texture and flavor.
3. Can it be made without olive oil?
Yes, it can be made with butter; it actually tastes even better for those who love butter. Don’t use sunflower oil; it doesn’t give the same flavor. It’s better to use a drop of butter, and if you really don’t want any fat, just leave it out, but it will be drier.
4. If I don’t have fresh dill, can I use dried?
Honestly, I don’t recommend it. Dried dill doesn’t have even 10% of the aroma of fresh dill, and it’s a shame to ruin the whole dish because I didn’t have the patience to grab a bunch from the market. If you really can’t find any, it’s better not to add anything or use a bit of parsley.
5. Can it be reheated? How do I store it?
Yes, but not directly in the microwave; it dries out. It’s best to put it in a non-stick pan with a spoonful of milk or sour cream and mix it over low heat. It comes out almost as good as the first day. In the fridge, keep it in a covered container or jar, for a maximum of 2 days. After that, the cheese starts to harden, and it’s not the same.
6. Can I use whole grain or gluten-free pasta?
Yes, but you need to be careful with the cooking time and not leave them too long, or they’ll crumble. Gluten-free pasta breaks more easily, so mix gently at the end.
7. Can I add meat?
If you feel the need, you can add some boiled and sliced chicken breast or a bit of thinly sliced smoked ham. I prefer the simple version, but that works too.
Nutritional values (approximate, I’m not a nutritionist, but I calculated by eye and based on packaging)
For a generous serving (from 3 servings):
- Calories: ~500-600 kcal (depending on what cheese and sour cream you use)
- Protein: ~17-20g
- Carbohydrates: ~50-60g (the pasta does all the work)
- Fats: ~30g (due to the cheese, sour cream, and oil)
This recipe isn’t dietetic, but it’s not a calorie bomb if you don’t serve huge portions. The carbohydrates mainly come from the pasta, so if you’re watching your diet, you can reduce the amount of pasta and double the portion of salad on the side. The protein comes from the cheese, and the fats are from the cheese, sour cream, and oil (if you want it lighter, reduce the oil and choose lower-fat cheese). In short, it’s a complete meal, but not for every day on a strict diet. It satisfies well, and you won’t ask for dessert afterward.
How to store and reheat properly
I let the leftovers cool, then put them in a covered container in the fridge. If there’s not much, I put them in a glass jar with a lid, also in the fridge. They last a maximum of 2 days; the burduf cheese starts to release water after that. To reheat, don’t put it directly in the microwave, as it ruins the texture. I put it in a pan with a spoonful of milk or sour cream, over low heat, mix gently, and it’s ready. You can also eat it cold if it’s hot and you don’t want anything warm.
Ingredients and their roles
200g pasta – the base, gives consistency; choose what type you want, short or long
150g burduf cheese – flavor, salt, creaminess; provides the main taste, melts beautifully
100ml heavy sour cream – binds everything together, adds a bit of fat and flavor; it needs to be rich, otherwise, it won’t bind properly
1 bunch of fresh dill – brings freshness, cuts through the heaviness of the sour cream and cheese; without it, this isn’t the recipe
50ml olive oil – helps prevent sticking, adds subtle flavor; you can replace it with butter for a richer taste
Water and salt – for boiling pasta; salt properly seasons the pasta, don’t add salt afterward without tasting
That’s all. If you have all these, you can have good food on the table in less than half an hour.
Ingredients: - 200 g pasta - 150 g cheese - 100 ml heavy cream - 1 bunch of fresh dill - 50 ml olive oil - water, a little salt for boiling the pasta
