Whole Wheat Sun-Dried Tomato Basil Pasta is a delightful dish that beautifully combines wholesome ingredients with vibrant flavors. The nutty essence of whole wheat linguine intermingles with the rich taste of sun-dried tomatoes and the fresh aroma of basil. Each bite offers a comforting creaminess, thanks to the almond milk blended into the sauce, creating a luscious texture that feels indulgent yet healthy. This pasta dish is quick to prepare, making it perfect for weeknight dinners when time is of the essence but flavor is non-negotiable.

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 during a busy week when I wanted something hearty yet nutritious. With just a handful of ingredients, I cooked up this Whole Wheat Sun-Dried Tomato Basil Pasta, and it instantly became a favorite in my household. The combination of sun-dried tomatoes and fresh basil evokes that sunshine-in-a-bowl feeling, making it the ultimate comfort food. So simple and satisfying, I’m excited for you to whip this up in your own kitchen.

Why You’ll Love This Recipe

Simple & Quick: Whip this up in about 30 minutes, making it perfect for busy nights.
Irresistible Flavor: The mix of tangy sun-dried tomatoes with aromatic basil creates a mouthwatering experience.
Eye-Catching Appeal: The vibrant colors of fresh basil and sun-dried tomatoes make it a visual feast.
Flexible Serving: Enjoy it as a full meal, a side dish, or even as leftovers for lunch.
Diet-Friendly Options: Easily adapt the recipe for vegan or dairy-free diets by substituting almond milk and omitting cheese.

Ingredients You’ll Need

2 cloves garlic: Fresh garlic adds a bold and aromatic flavor. If you’re out, garlic powder is a decent substitute.
1 tablespoon balsamic vinegar: This adds a tangy depth. You can swap it with red wine vinegar if needed.
⅓ cup olive oil: A good quality extra virgin olive oil enhances flavor. Use avocado oil for a different spin.
¼ cup sun-dried tomatoes, chopped (and drained from olive oil): These provide a concentrated burst of tomato flavor. You can also use fresh tomatoes or substitute with tomato paste.
3 tablespoons almond milk, or regular milk: This creates creaminess; choose what fits your dietary preference or use oat milk for a dairy-free option.
¼ teaspoon salt: Essential for seasoning; adjust according to taste preference.
⅛ teaspoon ground black pepper: Freshly ground offers the best flavor; use white pepper for a milder taste.
2 tablespoons pasta water: This starchy water helps emulsify the sauce, making it silkier; so reserve it before draining the pasta.
8 oz. whole wheat linguine: This is the backbone of the dish; any pasta can work, but the whole wheat adds nutrition and nutty flavor.
½ tablespoon olive oil: For sautéing onions, creating a balanced flavor.
½ yellow onion, thinly sliced: Sweet when caramelized, offering a nice contrast to the tang of the tomatoes.
½ cup fresh basil, chopped: The star herb here adding freshness. Dried basil works in a pinch, but fresh is preferred.
¼ cup sun-dried tomatoes, chopped (and drained from olive oil): The recipe calls for additional sun-dried tomatoes for added texture and taste.
¼ cup freshly grated parmesan cheese: Optional, but it enhances the dish with a rich umami flavor; alternatively, use nutritional yeast for a dairy-free option.

How to Make Whole Wheat Sun-Dried Tomato Basil Pasta

Cook the Pasta: Fill a large pot with water and season it with salt. Bring to a boil and cook 8 oz. whole wheat linguine according to package instructions until al dente, usually around 8-10 minutes. Before draining, reserve 1 cup of pasta water. Drain and set aside.
Blend the Sauce: In a blender, combine the remaining ingredients: 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 black pepper, and 2 tablespoons pasta water. Blend until smooth. If the sauce appears too thick, add an extra splash of almond milk or reserved pasta water.
Sauté the Onions: Heat ½ tablespoon olive oil in a large saucepan over medium-high heat. Add the ½ yellow onion, thinly sliced, and sauté for 3-4 minutes until it becomes translucent and fragrant.
Combine Pasta and Sauce: Add the cooked linguine and the blended sauce to the saucepan. Stir to coat the pasta well with the delicious sauce, ensuring everything is evenly combined.
Finish and Serve: Fold in ½ cup chopped fresh basil and the additional ¼ cup chopped sun-dried tomatoes. Mix until everything is heated through, around 2-3 minutes. Serve each plate topped with a drizzle of balsamic vinegar, fresh black pepper, and if desired, a sprinkle of freshly grated parmesan cheese for an added touch of flavor.

Stir it well for an inviting look, and prepare to enjoy!

Storing & Reheating

Store any leftovers in an airtight container in the refrigerator for up to 4 days. If you’d like to keep it longer, it can be frozen for up to 3 months. To reheat, simply thaw if frozen and warm in a saucepan over medium heat or microwave, adding a splash of almond milk or reserved pasta water to refresh the sauce’s consistency.

Chef’s Helpful Tips

Avoid overcooking the pasta; it should remain slightly firm since it cooks more when mixed with the sauce.
If the sauce thickens too much while resting, add extra almond milk or reserved pasta water as needed.
For an extra flavor kick, consider adding red pepper flakes for some heat or a squeeze of lemon juice to brighten the dish.
Make sure to chop the sun-dried tomatoes and basil roughly for a rustic look that feels homemade.
Feel free to add veggies like spinach or bell peppers for extra nutrition and color.

Now that you have all the secrets to mastering this delicious dish, it’s time to gather your ingredients and bring the flavors of the Mediterranean right into your kitchen! Each bite of this pasta reflects the love and care you’ve put into the cooking, transforming simple ingredients into a comforting bowl of goodness.

Recipe FAQs

Can I make this pasta dish ahead of time?

Yes, you can prepare the sauce a day in advance. Just store it in the refrigerator and cook the pasta fresh before serving. This keeps the texture and taste at their best.

What can I substitute for sun-dried tomatoes?

If sun-dried tomatoes are unavailable, you can use fresh grape tomatoes. Simply roast them or sauté them on low heat until they burst to release their juices.

How do I make this dish gluten-free?

Easily switch the whole wheat linguine with gluten-free pasta made from brown rice or chickpeas. Both options retain great flavor and texture.

Can I add protein to this dish?

Absolutely! This pasta pairs well with grilled chicken, shrimp, or even chickpeas if you want a hearty vegetarian option. Just mix it in at the end with the sauce for a complete meal.

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Whole Wheat Sun-Dried Tomato Basil Pasta

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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

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Description

This Whole Wheat Sun-Dried Tomato Basil Pasta features irresistible flavors from sun-dried tomatoes and fresh basil, making it a delightful and simple meal for a quick dinner. Perfect for those craving a healthy and tasty option, ready in no time!

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

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Instructions

Cook linguine pasta according to the package instructions. Reserve one cup of pasta water before straining and set it aside.
In a blender, combine all sauce ingredients and blend until smooth. If the mixture appears thick, add a little almond milk or pasta water.
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 along with the sauce to the saucepan and mix thoroughly.
Stir in the fresh basil and chopped sun-dried tomatoes, mixing well.
Finish by drizzling with balsamic vinegar and adding fresh ground black pepper and Parmesan cheese if desired.

Notes

Ensure to reserve pasta water as it helps adjust the sauce consistency.
Feel free to adjust the level of sun-dried tomatoes and basil to suit your taste.
This dish pairs beautifully with a crisp side salad.