Whole Wheat Sun-Dried Tomato Basil Pasta is more than just a meal; it’s a celebration of fresh flavors and hearty nutrition. This delightful dish combines the wholesome goodness of whole wheat linguine with the rich, tangy notes of sun-dried tomatoes and fragrant basil. The moment you twirl your fork into this pasta, you’ll experience a delightful blend of textures, from the chewy noodles to the creamy sauce, all wrapped in a perfect harmony of taste.

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 recipe on a busy weeknight when I craved something vibrant yet simple to prepare. It quickly became a go-to dish in my kitchen, offering not just deliciousness but also a wonderful visual feast. Whipping up Whole Wheat Sun-Dried Tomato Basil Pasta will have you amazed at how easily gourmet flavors can come together in under an hour. Whether you’re looking for a cozy dinner after a long day or impressing friends at a casual gathering, this pasta is your perfect companion.

Why You’ll Love This Recipe

Simple & Quick: Ready in just about 50 minutes, this dish is a lifesaver for busy nights.
Irresistible Flavor: The combination of sun-dried tomatoes and fresh basil creates a dreamy, flavorful experience.
Eye-Catching Appeal: It’s vibrant and colorful, making it an impressive showstopper on any table.
Flexible Serving: Perfect for a weeknight dinner or a weekend lunch; it’s great anytime.
Diet-Friendly Options: Easily made vegan and dairy-free by skipping the Parmesan.

Ingredients You’ll Need

½ tablespoon minced garlic: Freshly minced garlic amps up the flavor profile of the sauce. You can substitute with garlic powder if necessary.
1 tablespoon balsamic vinegar: This adds a sweet and tangy depth to the dish. Try swapping with red wine vinegar for a different zing.
⅓ cup olive oil: A rich source of healthy fats, providing a smooth base for the sauce. Extra virgin olive oil offers the best flavor.
¼ cup sun-dried tomatoes, chopped: These tomatoes bring an intense flavor. Look for ones jarred in oil for the best results.
3 tablespoons almond milk: Used for creaminess and to slightly lighten the sauce. You can also use coconut milk for a fun twist.
¼ teaspoon salt: Essential for enhancing all the flavors, adjust to taste based on your preference.
⅛ teaspoon ground black pepper: Adds a gentle warmth. Feel free to increase for a bit more spice.
8 oz. whole wheat linguine: This gives the dish a healthy twist while satisfying your carb cravings.
½ tablespoon olive oil: Additional oil to sauté the onions without sticking.
½ yellow onion, thinly sliced: Provides a sweet and aromatic foundation for the dish.
½ cup fresh basil, chopped: The star herb of the dish; its freshness brings everything together.
¼ cup sun-dried tomatoes, chopped: More sun-dried tomatoes for added taste and texture.
Freshly grated Parmesan cheese, to taste (optional): Rich and savory, it makes a perfect finishing touch for cheese lovers.

How to Make Whole Wheat Sun-Dried Tomato Basil Pasta

Cook the Pasta: Bring a large pot of salted water to a boil. Add the 8 oz. whole wheat linguine and cook according to package instructions until al dente. Drain and set aside, reserving a small cup of pasta water if you need to adjust the sauce’s consistency later.
Prepare the Sauce: In a blender, combine the minced garlic, 1 tablespoon balsamic vinegar, ⅓ cup olive oil, ¼ cup sun-dried tomatoes, 3 tablespoons almond milk, ¼ teaspoon salt, and ⅛ teaspoon black pepper. Blend until smooth. If it’s too thick, add a splash more almond milk or olive oil to reach your desired consistency.
Sauté the Onion: In a large saucepan, heat ½ tablespoon olive oil over medium-high heat. Add the sliced onion and sauté for about 3-5 minutes or until it becomes translucent.
Combine Pasta and Sauce: Add the cooked linguine and the sauce to the saucepan. Toss everything together until the pasta is evenly coated with the sauce, heated through, and well combined.
Add Fresh Elements: Toss in ½ cup chopped fresh basil and ¼ cup more sun-dried tomatoes. Give it another gentle mix until the herbs are nicely distributed.
Serve with Finishing Touches: Drizzle with a little extra balsamic vinegar, add fresh black pepper to taste, and sprinkle freshly grated Parmesan cheese if desired. Enjoy warm!

Storing & Reheating

To store leftovers, allow the pasta to cool and place it in an airtight container in the refrigerator, where it will keep for up to 4 days. For longer storage, you can freeze the dish in a freezer-safe container for up to three months. When reheating, microwave in 30-second intervals, or warm in a saucepan over low heat, adding a touch of almond milk or olive oil to refresh the pasta’s texture, ensuring it doesn’t dry out.

Chef’s Helpful Tips

Ensure your onions are sautéed until translucent to enhance their sweetness.
If your sun-dried tomatoes are packed in oil, reserve some of that oil for blending the sauce for added flavor.
For a vibrant color and added nutrition, consider tossing in some chopped spinach or kale at the end.
Don’t rush the blending step; creating a smooth sauce is essential for the best texture.
If the sauce becomes too thick before serving, simply add a bit of the reserved pasta water or more almond milk to loosen it up.

The Whole Wheat Sun-Dried Tomato Basil Pasta is not just a dish to satisfy hunger; it’s an invitation to explore flavors and foster creativity in the kitchen. As you experiment with the ingredients, feel free to swap out herbs or adjust the spices based on your palate. Making this dish your own is part of the joy that comes from cooking and sharing meals with loved ones.

Recipe FAQs

Can I make this pasta gluten-free?

Absolutely! You can swap the whole wheat linguine with any gluten-free pasta of your choice. Just keep an eye on the cooking time, as it may vary.

How can I make this dish vegan?

To create a vegan version, simply omit the Parmesan cheese or substitute it with a plant-based cheese or nutritional yeast for a cheesy flavor without any dairy.

Can I add protein to this dish?

Definitely! Grilled chicken, shrimp, or chickpeas would make excellent additions, boosting the protein content while complementing the other flavors perfectly.

What’s the best way to serve leftovers?

The flavors of the Whole Wheat Sun-Dried Tomato Basil Pasta improve as they sit, making leftovers even more delicious. Reheat gently to enjoy the same comforting taste!

More Main Dishes Recipes

Lasagna Roll Ups

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: 35 minutes
Total Time: 50 minutes
Yield: 4 servings 1x
Category: Main Dishes
Method: Boiling, Sautéing
Cuisine: Italian

Print Recipe

Description

Whole Wheat Sun-Dried Tomato Basil Pasta is a delightful dish that blends the rich flavors of sun-dried tomatoes, fresh basil, and whole wheat linguine. This recipe is easy to prepare, making it an ideal choice for a quick dinner or a healthy meal that feels indulgent.

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)

Cook Mode Prevent your screen from going dark

Instructions

Cook the linguine pasta according to the package instructions and set aside.
Combine all sauce ingredients in a blender and blend until smooth. Adjust thickness with almond milk or olive oil if needed.
In a large saucepan, heat ½ tablespoon of olive oil over medium-high heat and sauté the sliced onion until translucent.
Add the cooked pasta and sauce to the saucepan, mixing well to coat the pasta.
Stir in the fresh basil and additional chopped sun-dried tomatoes.
Top with balsamic vinegar, fresh black pepper, and Parmesan cheese, if desired. Serve and enjoy!

Notes

For a creamier sauce, increase the almond milk slightly.
Feel free to adjust the amount of sun-dried tomatoes and basil according to personal taste.
Freshly grated Parmesan adds a delightful touch but is optional.