Whole Wheat Sun-Dried Tomato Basil Pasta is a delightful twist on a classic pasta dish that captures the essence of freshness, simplicity, and flavor. It showcases whole wheat linguine, which gives the dish a nutty depth and adds fiber to help you feel satisfied. The intense flavor of sun-dried tomatoes and the aromatic freshness of basil create a robust sauce that’s equal parts comforting and invigorating. This pasta embodies all the qualities you want in a weeknight meal: quick to prepare, easy to customize, and absolutely delicious.

I first stumbled upon this recipe during a sunny afternoon in my kitchen, eager to make something light yet filling. With ingredients I already had on hand and a craving for something bold, I whipped up a batch of this Whole Wheat Sun-Dried Tomato Basil Pasta. The flavors danced on my palate, and I knew I’d found a keeper. It’s the sort of dish that can lift your mood and impress guests at the same time, all without breaking a sweat in the kitchen. You simply must give it a try!

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

Why You’ll Love This Recipe

Simple & Quick: Ready in just 30 minutes, this dish is a time-saver on busy weeknights.
Irresistible Flavor: Picture creamy, tangy, and savory notes from the sun-dried tomatoes and basil, creating an absolutely mouthwatering experience.
Eye-Catching Appeal: The vibrant colors and textures make this pasta visually stunning and perfect for any table setting.
Flexible Serving: Perfect for a cozy dinner or upscale enough for entertaining, it fits any occasion seamlessly.
Diet-Friendly Options: Whole wheat pasta makes it a healthier choice, while almond milk keeps it lighter for dairy-sensitive diners.

Ingredients You’ll Need

2 cloves garlic: Fresh and aromatic, garlic is key to building flavor in the dish. You can substitute with garlic powder in a pinch, but the fresh variety delivers the best results.
1 tablespoon balsamic vinegar: This adds a sweet yet tangy finish. A splash of red wine vinegar can be used instead if balsamic isn’t on hand.
⅓ cup olive oil: Use extra virgin olive oil for richer taste; this helps create a creamy texture in the sauce. You could substitute with avocado oil if needed.
¼ cup sun-dried tomatoes, chopped: The star ingredient! These tomatoes are packed with concentrated flavor. If you prefer fresh tomatoes, you can use them but adjust cooking time for moisture.
3 tablespoons almond milk or regular milk: This adds creaminess to the sauce. Substitute with coconut milk for a dairy-free option or heavy cream for a richer flavor.
¼ teaspoon salt: Essential for balancing flavors. Use sea salt for a more refined taste.
⅛ teaspoon ground black pepper: Freshly cracked is always best. Adjust this to your preferred spice level.
2 tablespoons pasta water: Adding starchy pasta water helps in achieving the perfect sauce viscosity.
8 oz. whole wheat linguine: Whole wheat pasta enhances texture and boosts fiber content. Feel free to choose your favorite pasta shape!
½ tablespoon olive oil: This is for sautéing the onions, adding depth to their flavor.
½ yellow onion, thinly sliced: A sweet onion enhances the dish’s overall profile. Substitute with shallots for a delicate taste.
½ cup fresh basil, chopped: Fresh basil is key to providing an aromatic kick. You can use dried basil if fresh isn’t available, but reduce the amount to 1-2 teaspoons.
¼ cup freshly grated parmesan cheese: Adds creaminess and flavor when garnished. Use nutritional yeast for a vegan option.

How to Make Whole Wheat Sun-Dried Tomato Basil Pasta

Cook the pasta: Bring a large pot of salted water to a boil, add 8 oz. whole wheat linguine, and cook according to package instructions. Before draining, reserve 1 cup of pasta water for later use.
Blend the sauce: In a blender, add 2 cloves garlic, 1 tablespoon balsamic vinegar, ⅓ cup olive oil, ¼ cup sun-dried tomatoes, 3 tablespoons almond milk, ¼ teaspoon salt, ⅛ teaspoon ground black pepper, and 2 tablespoons pasta water. Blend until smooth; adjust with extra almond milk or pasta water for desired consistency.
Sauté onions: In a large saucepan over medium-high heat, combine ½ tablespoon olive oil and the thinly sliced ½ yellow onion. Sauté for about 3-5 minutes until the onion turns translucent and fragrant.
Combine pasta and sauce: Add the drained linguine and the prepared sauce to the saucepan with the onions. Toss well to ensure the pasta is evenly coated.
Add fresh ingredients: Mix in ½ cup chopped fresh basil and another ¼ cup of chopped sun-dried tomatoes for additional flavor and texture.
Finish and serve: Top the pasta with a drizzle of balsamic vinegar, freshly cracked black pepper, and freshly grated parmesan cheese if desired. Serve immediately and enjoy!

Storing & Reheating

This dish can be stored at room temperature for up to 2 hours after cooking. For longer-lasting freshness, transfer the leftover pasta into an airtight container and refrigerate. It should stay good for about 3 days. If you prefer to freeze it, do so in a freezer-safe container for up to 3 months. When reheating, gently microwave it on medium power for about 2-3 minutes, stirring halfway through, or reheat on the stovetop with a splash of water. Keep in mind, the texture may alter slightly after freezing, but refreshing it with a bit of olive oil can help revive the creaminess.

Chef’s Helpful Tips

Use fresh ingredients whenever possible. Fresh garlic, basil, and sun-dried tomatoes will elevate the dish.
If you prefer a bit of spice, consider adding red pepper flakes to the sauce before blending.
Avoid overcooking the pasta. You want it al dente to maintain a nice texture.
For an even richer flavor, consider roasting the sun-dried tomatoes in garlic-infused olive oil before blending.
Experiment with different nuts and seeds in place of parmesan for a dairy-free option that still packs a punch.

Whole Wheat Sun-Dried Tomato Basil Pasta is not just flavorful; it’s versatile and perfect for a range of meal occasions. Don’t hesitate to mix it up by adding seasonal vegetables or proteins that you love! As you dive into this recipe, feel encouraged to experiment and make it your own. Who knows, this could become your new favorite weeknight delight, just like it has for me.

Recipe FAQs

Can I use regular pasta instead of whole wheat?

Absolutely! Regular pasta can be used if whole wheat isn’t your preference. Keep in mind that while it won’t have the extra fiber of whole wheat, it will still taste delicious.

How do I make this dish vegan?

To make this Whole Wheat Sun-Dried Tomato Basil Pasta vegan, simply replace the parmesan cheese with nutritional yeast and use unsweetened almond milk or any plant-based milk of your choice.

What can I add for protein?

You can sauté some diced chicken breast or shrimp along with the onions for an added protein boost. Alternatively, adding chickpeas or white beans can make it plant-based-friendly while still keeping it hearty.

Can I prepare this dish ahead of time?

Yes! You can prepare the sauce and store it separately from the pasta. Combine them right before serving for the best flavor and texture. Just toss everything together with a splash of pasta water when you’re ready to enjoy.

More Main Dishes Recipes

Recipe Card

Whole Wheat Sun-Dried Tomato Basil Pasta

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Author: Jennifer
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Yield: 4 servings 1x
Category: Main Dishes
Method: Boiling and Blending
Cuisine: Italian

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Description

Enjoy a bowl of Whole Wheat Sun-Dried Tomato Basil Pasta that’s bursting with flavor. This easy recipe blends sun-dried tomatoes, garlic, and basil, making it an excellent choice for a quick and healthy dinner. Perfect for any pasta lover!

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
¼ teaspoon salt
⅛ teaspoon ground black pepper
2 tablespoons pasta water
8 oz. whole wheat linguine
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

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Instructions

Cook linguine pasta according to the package directions, reserving one cup of pasta water. Set strainer aside.
Combine all sauce ingredients in a blender and blend until smooth. If the sauce is too thick, add a splash of almond milk or additional pasta water.
In a large saucepan, heat ½ tablespoon of olive oil over medium-high heat. Add sliced onion and sauté until translucent.
Mix the cooked pasta and sauce in the saucepan.
Add fresh basil and additional chopped sun-dried tomatoes, and mix well.
Top with balsamic vinegar, black pepper, and Parmesan cheese before serving.

Notes

For creaminess, use almond milk or regular milk.
Feel free to adjust the amount of sun-dried tomatoes to suit your taste.
This dish works well as a cold pasta salad or a warm meal.