Whole wheat sun-dried tomato basil pasta is a delightful dish that artfully marries the richness of sun-dried tomatoes with the sweet fragrance of fresh basil. This recipe not only showcases the earthy flavor of whole wheat pasta, but it also delivers a vibrant, colorful plate that promises to entice your senses. It’s the kind of meal that brings comfort and satisfaction, whether you’re serving it for a cozy dinner or a 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

When I first discovered this whole wheat sun-dried tomato basil pasta, it quickly became a staple in my kitchen. The blend of garlic, fresh basil, and tangy sun-dried tomatoes created an explosion of flavors that are hard to resist. Plus, it’s incredibly easy to whip up, making it perfect for those busy weeknights or when you’re craving something effortless yet impressive. I promise, once you try it, you’ll want to keep this recipe in your back pocket for any occasion!

Why You’ll Love This Recipe

Simple & Quick: Ready in just 50 minutes, great for a swift weeknight meal.
Irresistible Flavor: The combination of sun-dried tomatoes and fresh basil adds a burst of flavor that delights your taste buds.
Eye-Catching Appeal: The vibrant colors of red tomatoes and green basil make this dish as pretty as it is tasty.
Flexible Serving: Perfect for dinner, lunch, or even a potluck, it’ll impress everyone at the table.
Diet-Friendly Options: Easily adapted for vegan or dairy-free diets using almond milk and leaving out the cheese.

Ingredients You’ll Need

½ tablespoon minced garlic: This aromatic herb adds depth and flavor to the sauce.
1 tablespoon balsamic vinegar: Provides a tangy sweetness that enhances the overall taste.
⅓ cup olive oil: A healthy fat crucial for blending and adding richness to the sauce.
¼ cup sun-dried tomatoes, chopped (and drained from olive oil): Their intense flavor adds a lovely contrast to the dish.
3 tablespoons almond milk: A creamy alternative that helps achieve the perfect sauce consistency.
¼ teaspoon salt: Essential for seasoning; adjust to your taste.
⅛ teaspoon ground black pepper: Adds a gentle warmth to each bite.
8 oz. whole wheat linguine: A nutritious pasta choice that fills you up and supports a healthy lifestyle.
½ tablespoon olive oil: Used for sautéing the onions to create a base of flavor.
½ yellow onion, thinly sliced: Sweetens as it cooks and adds fantastic texture.
½ cup fresh basil, chopped: The star of the dish! Its aromatic flavor brightens every forkful.
¼ cup sun-dried tomatoes, chopped (and drained from olive oil): A second helping for extra flavor and bites of deliciousness.
Freshly grated parmesan cheese, to taste (optional): Adds a savory finish, but feel free to skip 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 the package instructions, usually around 8-10 minutes for al dente. Once cooked, reserve about a cup of pasta water and then drain the linguine, setting it aside.
Blend the Sauce: In a blender, combine ½ tablespoon minced garlic, ¼ cup sun-dried tomatoes (drained), 3 tablespoons almond milk, ⅓ cup olive oil, 1 tablespoon balsamic vinegar, ¼ teaspoon salt, and ⅛ teaspoon ground black pepper. Blend until smooth, adjusting with a splash more almond milk or olive oil if needed to achieve a pourable consistency.
Sauté the Onions: In a large saucepan, heat ½ tablespoon olive oil over medium-high heat. Add the thinly sliced ½ yellow onion and sauté for about 3-4 minutes, or until the onions are translucent and fragrant.
Combine Pasta and Sauce: Add the drained linguine to the sauté pan along with the blended sauce. Stir well to coat the pasta in the flavorful mixture.
Incorporate Fresh Ingredients: Toss in ½ cup chopped fresh basil and ¼ cup additional chopped sun-dried tomatoes. Mix until everything is evenly distributed.
Finish and Serve: Drizzle with extra balsamic vinegar and sprinkle fresh black pepper to taste. If desired, top with freshly grated parmesan cheese before serving. Enjoy with your favorite side salad or crusty bread!

Storing & Reheating

Store any leftovers in an airtight container in the refrigerator for up to 3 days. If you want to keep this pasta for longer, you can freeze it for up to 3 months. When reheating, simply place it in a saucepan over medium heat, adding a splash of water or extra almond milk to refresh the sauce’s creaminess. Don’t be surprised if the texture changes slightly—pasta often absorbs the sauce during storage, but adding a bit of moisture helps restore it beautifully.

Chef’s Helpful Tips

Avoid overcooking the pasta; al dente is best for retaining a nice bite.
If your sauce seems too thick, mix in a little reserved pasta water during the reheating process.
Fresh basil is key—use it right before serving for the best aroma and flavor.
Don’t skip on the balsamic vinegar; it elevates the dish with its sweet and tangy notes.
If you like a little heat, consider adding a pinch of red pepper flakes for an extra kick.
This dish can easily be doubled if you’re feeding a crowd or want leftovers for lunch!

This whole wheat sun-dried tomato basil pasta is destined to become a family favorite. It combines wholesome ingredients with bold flavors, making it a nutritious yet indulgent dish that everyone will love. If that sounds good to you, I wholeheartedly invite you to give this recipe a try. Whether it’s for a weeknight dinner or a special occasion, you’ll find this meal is both comforting and satisfying.

Recipe FAQs

Can I use regular pasta instead of whole wheat?

Absolutely! You can substitute whole wheat linguine with regular linguine or any pasta shape you prefer. Just check the cooking times, as they may vary slightly.

Is it possible to make this dish vegan?

Yes, simply replace the parmesan cheese with vegan cheese or nutritional yeast for a similar flavor profile without dairy.

How can I store the leftovers properly?

Store any leftovers in an airtight container in the refrigerator for up to 3 days. For longer storage, freeze the pasta in a freezer-safe container for up to 3 months.

Can I add protein to this recipe?

Definitely! Grilled chicken, shrimp, or even chickpeas can be added for an extra boost of protein. Just sauté them before mixing with the pasta.

More Dinner Recipes

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Whole Wheat Sun-Dried Tomato Basil Pasta

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Author: Danae
Prep Time: 15 minutes
Cook Time: 35 minutes
Total Time: 50 minutes
Yield: 4 servings 1x
Category: Dinner
Method: Stovetop
Cuisine: Italian

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Description

This Whole Wheat Sun-Dried Tomato Basil Pasta combines irresistible flavors in a healthy dish. It’s quick to prepare, with fresh ingredients that create a delicious meal, perfect for any weeknight dinner.

Ingredients

Scale

½ tablespoon minced 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
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)
freshly grated parmesan cheese, to taste (optional)

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Instructions

Cook the linguine pasta according to package instructions. Set aside after cooking.
Blend all sauce ingredients in a blender until smooth. Adjust texture with almond milk or olive oil if needed.
In a large saucepan, heat ½ tablespoon of olive oil over medium-high heat and sauté sliced onion until translucent.
Add the cooked pasta and prepared sauce to the saucepan, mixing well.
Incorporate fresh basil and chopped sun-dried tomatoes into the mixture, stirring again.
Top the pasta with balsamic vinegar, ground black pepper, and optional Parmesan cheese before serving.

Notes

Feel free to adjust the amount of sun-dried tomatoes to your taste.
Using fresh basil is key for the best flavor, but dried basil works in a pinch.
This dish pairs wonderfully with a side salad for a complete meal.