Strawberries and Pasta Are Iga Swiatek’s Secret Weapon on the Court: Here’s the Vegan Way to Try the Viral Dish

Iga Swiatek is no stranger to commanding headlines, but at Wimbledon 2025, it’s not just her on-court dominance that drew attention. The four-time Grand Slam champion stunned fans with a food confession that went viral faster than one of her forehands: her go-to meal during tournaments is a sweet Polish classic: pasta with strawberries.

The revelation came after Swiatek’s third-round victory over Danielle Collins, when she told reporters: “My team has been eating everyday a cheat meal, you know. I’m just looking at them and [saying] ‘Guys, this isn’t really that helpful.’ I have my favorite [meal] actually, I ate it as a kid and it is pasta with strawberries.”

She followed it up with a small but important detail: “Pasta with strawberries with a little bit of yogurt. It is just great.”

The dish she’s referencing is called makaron z truskawkami, a staple of Polish childhood summers. The name translates directly to “pasta with strawberries,” and as odd as the pairing might seem to the uninitiated, the combination is deeply nostalgic for many in Poland and Eastern Europe. A touch sweet, a little creamy, and undeniably comforting, the dish is often made with blended or mashed strawberries, sugar, and a dairy-based addition like yogurt or sour cream.

Swiatek addressed the skepticism directly during a post-match press conference on July 5, saying, “I know, I know. But you should try it, guys!”

@iga.swiatek | Instagram

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She’s not alone in her fondness for strawberries in the summer. Wimbledon’s official tournament partner reported that more than 2.5 million individual strawberries were served during the 2024 championship, traditionally paired with cream. But the tennis star’s twist is distinctly Polish—and unexpectedly playful.

“Why is it such a big thing? Everybody should eat that,” Swiatek said, according to the Associated Press. “I think in summer kids are eating it a lot. I don’t know. It’s just a perfect mix of tastes.”

What is makaron z truskawkami?

Though virtually unknown outside Eastern Europe, makaron z truskawkami is beloved across Poland as a summertime meal or light dessert. Most often served cold, the dish comes together with boiled pasta—frequently farfalle, fusilli, or even spaghetti—coated in a sauce made from strawberries and sugar, sometimes with added dairy for richness.

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Historically, the meal dates back generations and gained popularity in post-war Poland, when strawberries were abundant in rural gardens and pasta offered a cheap, shelf-stable starch. The traditional dairy used was often sour cream or farmer’s cheese, which made the meal both tangy and satiating.

But if you want it vegan, there’s no need to miss out. This dish is remarkably easy to adapt with a few smart substitutions that preserve its creamy sweetness and nostalgic charm.

How to make vegan pasta with strawberries

To recreate Swiatek’s favorite meal at home using only plant-based ingredients, start with these essentials:

Pasta:
Choose your favorite short pasta, such as shells or bow ties, or opt for a gluten-free version like rice or quinoa pasta. Cook according to the package instructions, then drain and cool. This dish is traditionally served chilled, making it a perfect summer recipe.

Strawberries:
Fresh, ripe strawberries are key. For every two servings, use about one cup of strawberries. Mash or blend them, depending on your texture preference. If you’re going the blended route, add a tablespoon of maple syrup or organic cane sugar to enhance the natural sweetness.

Vegan yogurt:
To replicate the creamy element Swiatek loves, use unsweetened coconut or cashew yogurt. Brands like Cocojune, Forager, and Culina offer clean-label options with tangy flavor and probiotic benefits. For a richer version, add a tablespoon of soaked raw cashews to the blended strawberries and blend again until smooth.

Assembly:
Toss the cooled pasta with the strawberry sauce and fold in a few dollops of the yogurt just before serving. Garnish with sliced strawberries, lemon zest, or a sprinkle of chia seeds for texture. For an elevated touch, fresh basil or mint can add a herbal counterpoint to the sweetness.