Whole Wheat Sun-Dried Tomato Basil Pasta is a delightful dish that celebrates the rich flavors of Italy. This pasta is not just a quick weeknight option—it’s a feast for both the eyes and the palate. The whole wheat linguine provides a pleasing, nutty texture, while sun-dried tomatoes add a burst of tangy sweetness. Toss in fresh basil, and you have a vibrant, aromatic dish that’s sure to brighten up any dinner table.

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 first stumbled upon this creation during a cozy evening spent cooking with friends. We wanted something comforting yet light, and Whole Wheat Sun-Dried Tomato Basil Pasta transformed a simple gathering into a memorable feast. It’s incredible how a handful of quality ingredients can meld together to create something truly special. Perfect for weeknight dinners or impressing guests, this recipe is bound to become a staple in your kitchen. I can’t wait for you to give it a try!

Why You’ll Love This Recipe

Simple & Quick: Ready in just about 25 minutes, it’s perfect for busy nights when you crave something delicious.
Irresistible Flavor: The combination of sun-dried tomatoes and fresh basil creates a symphony of taste that dances on your tongue.
Eye-Catching Appeal: The vibrant colors make this dish as beautiful as it is tasty, perfect for impressing dinner guests.
Flexible Serving: Serve it hot, at room temperature, or as a delightful pasta salad—this dish fits any occasion.
Diet-Friendly Options: Easily adaptable for vegan diets—just skip the cheese and opt for almond milk for a creamy texture.

Ingredients You’ll Need

2 cloves garlic: Fresh garlic not only adds flavor but also health benefits. If you’re out, garlic powder can serve as a substitute in a pinch.
1 tablespoon balsamic vinegar: This adds depth and a slight sweetness. Consider red wine vinegar if you’re in a hurry.
⅓ cup olive oil: A high-quality extra virgin olive oil is best for flavor.
¼ cup sun-dried tomatoes, chopped (and drained from olive oil): They infuse the dish with a concentrated, tangy flavor. Look for tomatoes packed in oil for extra richness.
3 tablespoons almond milk (or regular milk): Use almond milk for a dairy-free version; it helps to lighten the sauce.
¼ teaspoon salt: Enhances the overall flavor; kosher or sea salt are great options.
⅛ teaspoon ground black pepper: Freshly ground pepper elevates the flavor; pre-ground will work too.
2 tablespoons pasta water: This starchy water thickens the sauce, ensuring it clings to the pasta perfectly.
8 oz. whole wheat linguine (or any pasta): Whole wheat packs in nutrients and provides a hearty texture. Any pasta can work if you prefer something different!
½ tablespoon olive oil: Used for sautéing, the oil enhances the onion and adds extra flavor.
½ yellow onion, thinly sliced: Sautéed onion adds sweetness and depth. Substitute with shallots for a milder taste.
½ cup fresh basil, chopped: Fresh basil is key for a bright, aromatic note. Dried basil can be used but won’t provide the same freshness.
¼ cup sun-dried tomatoes, chopped (and drained from olive oil): Adding more sun-dried tomatoes boosts the flavor of the dish.
¼ cup freshly grated parmesan cheese: This finishing touch adds creaminess and a nutty bite. Nutritional yeast is a great vegan substitute.

How to Make Whole Wheat Sun-Dried Tomato Basil Pasta

Cook the Pasta: Begin by cooking 8 oz. of whole wheat linguine according to the package instructions. Once done, remember to set aside 2 tablespoons of pasta water before draining.
Prepare the Sauce: In a blender, combine 2 cloves of garlic, 1 tablespoon balsamic vinegar, ⅓ cup olive oil, ¼ cup sun-dried tomatoes, 3 tablespoons almond milk, ¼ teaspoon salt, and ⅛ teaspoon ground black pepper. Blend until smooth; if it’s too thick, add a splash more almond milk or pasta water.
Sauté the Onion: In a large saucepan, heat ½ tablespoon of olive oil over medium-high heat. Add ½ yellow onion, sliced thinly, and sauté for a few minutes until translucent and fragrant.
Combine Pasta and Sauce: Add the drained pasta along with the blended sauce to the saucepan. Mix together until every strand of pasta is coated with that delicious sauce.
Finish with Fresh Ingredients: Toss in ½ cup of chopped fresh basil and ¼ cup of the remaining sun-dried tomatoes. Give it another good mix.
Serve and Enjoy: Top it off with balsamic vinegar, fresh black pepper, and the optional ¼ cup freshly grated parmesan cheese. Enjoy every bite!

Storing & Reheating

To store your Whole Wheat Sun-Dried Tomato Basil Pasta, allow it to cool completely before transferring it to an airtight container. It can sit at room temperature for about two hours but is best refrigerated for up to 3 days, ideally in a glass or plastic container with a tight seal. If you want to keep it for longer, you can freeze it for up to 3 months. When ready to eat, simply reheat in the microwave for 2-3 minutes or until heated through. You may find the sauce thickens, so adding a splash of almond milk or pasta water during reheating can refresh its creamy texture.

Chef’s Helpful Tips

Don’t Overcook the Pasta: Al dente is the way to go! It will continue to cook slightly when mixed with the hot sauce.
Adjust the Sauce Thickness: If the sauce seems too thick, add more pasta water or almond milk gradually until you reach your desired consistency.
Fresh Ingredients Matter: Using fresh basil and quality olive oil can significantly affect the flavor. Don’t skimp here!
Make it Vegan: For a plant-based version, simply omit the parmesan cheese and replace regular milk with almond milk.
Experiment with Proteins: Consider adding grilled chicken, shrimp, or chickpeas to this dish for extra protein and variety.
Add Veggies: Feel free to throw in spinach, zucchini, or bell peppers for an extra nutritional punch and color.

Whole Wheat Sun-Dried Tomato Basil Pasta is not just a meal; it’s an experience filled with flavor and aroma that will transport you straight to the Mediterranean. The balance of earthy tomatoes, the vibrant freshness of basil, and the rich texture of whole wheat pasta create a dish that qualifies as comfort food while still maintaining a level of health consciousness. This recipe offers ample room for creativity, so feel free to play with the ingredients and make it your own. I hope you enjoy cooking and sharing this delightful dish as much as I have!

Recipe FAQs

Can I make the sauce ahead of time?

Absolutely! You can prepare the sauce ahead of time and store it in the refrigerator for up to 3 days. Just give it a good re-blend or stir and add a bit of pasta water to refresh once you’re ready to combine it with the cooked pasta.

What pasta can I use instead of whole wheat?

While whole wheat linguine offers a great texture and flavor, you can certainly substitute it with gluten-free pasta, regular semolina pasta, or even spiralized vegetables like zucchini for a lighter dish.

How can I enhance the flavor of this dish?

For an additional flavor boost, consider adding a pinch of red pepper flakes for heat, or a sprinkle of lemon zest right before serving for a refreshing citrus note.

Is this dish suitable for meal prep?

Yes! This pasta can be made ahead and stored in individual portions, making it an ideal meal prep option. Just remember to add a bit of extra liquid when reheating to maintain the sauce’s creaminess.

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Whole Wheat Sun-Dried Tomato Basil Pasta

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Author: Anna
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

Savor the deliciousness of Whole Wheat Sun-Dried Tomato Basil Pasta! This easy recipe features flavorful sun-dried tomatoes, fresh basil, and a creamy sauce, making it perfect for a quick dinner or a healthy meal. Enjoy a homemade dish that is full of irresistible flavors.

Ingredients

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2 cloves garlic
1 tablespoon balsamic vinegar
⅓ cup olive oil
¼ cup sun dried tomatoes, chopped
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
¼ cup freshly grated parmesan cheese

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Instructions

Cook the linguine pasta according to package instructions, reserving one cup of pasta water before draining. Set aside.
Blend all sauce ingredients in a blender until smooth. If too thick, add more almond milk or pasta water as needed.
In a large saucepan, heat ½ tablespoon olive oil over medium-high heat. Add the sliced onion and sauté until translucent.
Mix the cooked pasta with the sauce in the saucepan until well combined.
Add fresh basil and chopped sun-dried tomatoes, mixing again.
Top with balsamic vinegar, fresh black pepper, and Parmesan cheese if desired. Serve and enjoy!

Notes

For added creaminess, feel free to adjust the almond milk according to your taste.
Feel free to substitute the whole wheat linguine with your favorite type of pasta.
This dish is excellent topped with extra fresh basil or a squeeze of lemon for brightness.