Whole Wheat Sun-Dried Tomato Basil Pasta is one of those dishes that brings an instant smile to your face. The delicious combination of whole wheat linguine with vibrant sun-dried tomatoes and fragrant fresh basil creates a wholesome meal that feels like a warm hug on a plate. Each bite is a delightful mix of textures and flavors, from the slightly chewy pasta to the creamy sauce that ties everything together. Pair it with a light salad, and you have a meal perfect for any occasion, whether it’s a cozy weeknight dinner or a casual gathering with friends.

Table of Contents

Why You’ll Love This Recipe
Ingredients You’ll Need
How to Make Whole Wheat Sun-Dried Tomato Basil Pasta
Storing & Reheating
Chef’s Helpful Tips
Recipe FAQs
Whole Wheat Sun-Dried Tomato Basil Pasta

Whole Wheat Sun-Dried Tomato Basil Pasta

I stumbled upon this recipe during a weekend visit to a local farmer’s market, where sun-dried tomatoes and fresh basil were simply calling my name. It felt like fate decided I needed this pasta dish in my life! With just a few ingredients, this recipe quickly became a favorite, proving that healthy doesn’t have to mean bland. After you taste the rich flavors of Whole Wheat Sun-Dried Tomato Basil Pasta, you’ll soon discover why it’s worth adding to your regular meal rotation.

Why You’ll Love This Recipe

Simple & Quick: Ready in about 30 minutes, this meal is perfect for busy weekdays!
Irresistible Flavor: The combination of sun-dried tomatoes and fresh basil creates a flavor explosion that’s simply mouthwatering.
Eye-Catching Appeal: With its vibrant colors and inviting texture, this dish is as beautiful as it is delicious.
Flexible Serving: Perfectly suited for a light lunch, dinner, or even meal prep for the week!
Diet-Friendly Options: Easily adapted for vegan or dairy-free diets without sacrificing taste.

Ingredients You’ll Need

2 cloves garlic: Fresh garlic adds essential flavor and aroma to the dish. You can substitute with garlic powder in a pinch, but fresh is best!
1 tablespoon balsamic vinegar: This adds a lovely sweetness and acidity to the sauce. Feel free to use red wine vinegar as an alternative.
⅓ cup olive oil: A key ingredient for the sauce, olive oil enhances richness. You can replace it with avocado oil for a different flavor.
¼ cup sun-dried tomatoes, chopped: These packed little gems lend a sweet, tangy punch. Use oil-packed sun-dried tomatoes for a burst of flavor.
3 tablespoons almond milk: This helps create a creamy sauce without dairy. Substitute with any milk you prefer, such as oat or cashew milk, for similar results.
¼ teaspoon salt: Adjust according to taste; use sea salt for a clean flavor.
⅛ teaspoon ground black pepper: Freshly ground black pepper enhances the dish’s overall flavor.
2 tablespoons pasta water: This starchy water helps to thicken the sauce. Make sure to save a cup when straining the pasta!
8 oz. whole wheat linguine: Whole wheat pasta offers more fiber and nutrients than regular pasta. Any pasta shape will work, such as penne or fusilli.
½ tablespoon olive oil: Used for sautéing the onion. You can use canola oil if desired.
½ yellow onion, thinly sliced: Adds a sweet and savory base flavor when sautéed. White onion works as a substitute if needed.
½ cup fresh basil, chopped: Fresh basil is crucial for that aromatic herb flavor. You can replace it with a teaspoon of dried basil in a tight spot, but fresh is always better.
¼ cup freshly grated parmesan cheese: This adds a rich, salty flavor to finish the dish. Nutritional yeast can be a great dairy-free substitute.

How to Make Whole Wheat Sun-Dried Tomato Basil Pasta

Cook the pasta: Begin by cooking 8 oz. whole wheat linguine according to the package instructions. Remember to reserve 1 cup of pasta water before straining!
Blend the sauce: In a blender, combine 2 cloves garlic, 1 tablespoon balsamic vinegar, ⅓ cup olive oil, ¼ cup chopped sun-dried tomatoes, 3 tablespoons almond milk, ¼ teaspoon salt, ⅛ teaspoon ground black pepper, and 2 tablespoons pasta water. Blend well until smooth and set aside. If it looks a bit thick, simply add a splash more almond milk or a bit more pasta water.
Sauté the onions: In a large saucepan, heat ½ tablespoon olive oil over medium-high heat. Add the sliced ½ yellow onion and sauté for about 3 minutes, or until the onion turns translucent and fragrant.
Combine pasta and sauce: Stir in the cooked linguine and the blended sauce to the saucepan, mixing well to ensure every noodle is coated.
Add the finishing touches: Toss in the ½ cup chopped fresh basil and remaining ¼ cup chopped sun-dried tomatoes. Mix again until evenly distributed.
Serve and enjoy: Finish it off with a drizzle of balsamic vinegar, a sprinkle of fresh black pepper, and ¼ cup Parmesan cheese if desired. Dig in and enjoy your wholesome meal!

Storing & Reheating

To keep your Whole Wheat Sun-Dried Tomato Basil Pasta fresh, store leftovers in an airtight container in the refrigerator for up to 3 days. If you’d like to freeze it, place the pasta in a freezer-safe container and it’ll last for up to 3 months. When you’re ready to enjoy again, simply reheat it on the stove over low to medium heat, adding a splash of water or almond milk if it appears dry. Keep in mind that texture and flavor can vary a bit after freezing, but the essence of this delicious dish remains intact!

Chef’s Helpful Tips

Always use freshly grated Parmesan cheese if possible for the best flavor and texture.
If your sauce seems too thick, a splash of reserved pasta water or milk can help loosen it without losing creaminess.
When sautéing onions, ensure the heat isn’t too high to avoid burning; medium-high gives a perfect golden color.
Make this pasta ahead of time. It tastes even better the next day as the flavors meld together.
Experiment with different types of pasta, such as gluten-free or chickpea pasta, to suit dietary needs without losing joy in the meal.

There’s something so rewarding about sitting down to a bowl of Whole Wheat Sun-Dried Tomato Basil Pasta. It’s wholesome, flavorful, and incredibly satisfying! Whether you’re hosting a gathering or simply enjoying a quiet dinner at home, this dish is sure to impress your taste buds and your guests. Don’t hesitate to try variations and make it your own. Add more veggies, switch up the herbs, or play around with the cheese. The possibilities are endless, and the most crucial part is that you enjoy every bite.

Recipe FAQs

Can I use different pasta shapes for this recipe?

Absolutely! While this recipe uses whole wheat linguine, feel free to substitute with any pasta shape you love, such as penne, fettuccine, or even gluten-free options like brown rice pasta. Just remember to cook according to package instructions.

What can I use instead of sun-dried tomatoes?

If you don’t have sun-dried tomatoes on hand, you might use roasted red peppers for a different flavor profile, or even fresh cherry tomatoes for a lighter touch. Just sauté the tomatoes briefly to soften them before adding to the dish.

How can I make this recipe vegan?

To make this Whole Wheat Sun-Dried Tomato Basil Pasta vegan, simply replace the Parmesan cheese with a plant-based alternative or nutritional yeast, which provides a cheesy flavor without the dairy.

Can I make this dish ahead of time?

Yes! This pasta can be prepared in advance and stored in the fridge for up to three days. The flavors actually improve as they meld. Just reheat gently with a splash of liquid to restore creaminess when you’re ready to enjoy!

More Main Dishes Recipes

Did You Enjoy Making This Recipe? Please rate this recipe with ⭐⭐⭐⭐⭐ or leave a comment.

📖 Recipe Card

Whole Wheat Sun-Dried Tomato Basil Pasta

5 Stars 4 Stars 3 Stars 2 Stars 1 Star No reviews

Author: Peter
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Yield: 4 servings 1x
Category: Main Dishes
Method: Stovetop
Cuisine: Italian

Print Recipe

Description

Enjoy a delightful meal with Whole Wheat Sun-Dried Tomato Basil Pasta. This dish combines fresh basil and sun-dried tomatoes with a light sauce for a quick, flavorful dinner that’s healthy and satisfying.

Ingredients

Scale

2 cloves garlic
1 tablespoon balsamic vinegar
⅓ cup olive oil
¼ cup sun dried tomatoes, chopped (and drained from olive oil)
3 tablespoons almond milk, or regular milk
¼ teaspoon salt
⅛ teaspoon ground black pepper
2 tablespoons pasta water
8 oz. whole wheat linguine, or any pasta
½ tablespoon olive oil
½ yellow onion, thinly sliced
½ cup fresh basil, chopped
¼ cup sun dried tomatoes, chopped (and drained from olive oil)
¼ cup freshly grated parmesan cheese

Cook Mode Prevent your screen from going dark

Instructions

Cook the linguine pasta according to the package instructions, reserving one cup of pasta water before straining. Set aside.
Put all sauce ingredients in a blender and blend until smooth. Adjust consistency with more almond milk or pasta water if necessary.
In a large saucepan, heat ½ tablespoon olive oil over medium-high heat and sauté the sliced onion until translucent.
Combine the cooked pasta and sauce in the saucepan, mixing thoroughly.
Add the fresh basil and chopped sun-dried tomatoes, mixing again to combine.
Finish with a drizzle of balsamic vinegar, fresh black pepper, and optional Parmesan cheese before serving.

Notes

For a creamier sauce, add more almond milk or pasta water as needed.
Feel free to use any type of pasta you prefer, though whole wheat is recommended for added nutrition.
Adjust the amount of sun-dried tomatoes based on your taste.