Whole Wheat Sun-Dried Tomato Basil Pasta
Whole Wheat Sun-Dried Tomato Basil Pasta is a deliciously wholesome dish that balances the richness of sun-dried tomatoes with the fragrant notes of fresh basil. The whole wheat linguine adds a hearty texture, making each bite not just satisfying but also health-conscious. This pasta is perfect for those busy weeknights or when you need something delightful to impress guests without spending hours in the kitchen.
Table of Contents
I remember the first time I made this pasta for a small dinner gathering at home. As I blended the sauce and the aroma filled my kitchen, I was instantly transported to an Italian trattoria. Everyone raved about how the flavors intertwined beautifully. It’s easy to see why this dish is not only a fantastic option for a quick meal but also an elegant choice for special occasions. With Whole Wheat Sun-Dried Tomato Basil Pasta, you’re about to discover your new favorite comfort food that’s both quick and budget-friendly!
Why You’ll Love This Recipe
- Simple & Quick: Ready in just about 50 minutes, this recipe lets you whip up dinner in no time.
- Irresistible Flavor: The combination of sun-dried tomatoes with fresh basil creates a symphony of taste that dances on your palate.
- Eye-Catching Appeal: Vibrant colors make this dish as visually appealing as it is delicious.
- Flexible Serving: Perfect for a cozy family dinner or an impressive dish for entertaining guests.
- Diet-Friendly Options: Feel free to make it vegan by omitting the Parmesan cheese and using a plant-based milk alternative!
Ingredients You’ll Need
- ½ tablespoon minced garlic: This aromatic ingredient infuses the dish with a rich flavor, putting a delightful spin on your pasta.
- 1 tablespoon balsamic vinegar: Adds depth and a hint of sweetness, balancing the flavors beautifully.
- ⅓ cup olive oil: A healthy fat that brings everything together; extra virgin olive oil is recommended for its robust flavor.
- ¼ cup sun-dried tomatoes, chopped: These add a concentrated burst of flavor; make sure to drain them well from olive oil before use.
- 3 tablespoons almond milk: A creamy base without the dairy; feel free to use other plant-based milks if preferred.
- ¼ teaspoon salt: Enhances all the natural flavors and ties the ingredients together.
- ⅛ teaspoon ground black pepper: Adds a nice kick; adjust to taste if you like more heat.
- 8 oz. whole wheat linguine: The star of the dish, offering a nutty taste that pairs perfectly with the sauce.
- ½ tablespoon olive oil: For sautéing the onions; again, stick with high-quality olive oil for the best taste.
- ½ yellow onion, thinly sliced: Sweetens as it cooks, providing a fantastic base flavor for our sauce.
- ½ cup fresh basil, chopped: Fresh basil transforms this dish with its delightful aroma and vibrant color.
- ¼ cup sun-dried tomatoes, chopped: For a double dose of flavor, these tomatoes will intensify the overall taste.
- Freshly grated Parmesan cheese, to taste (optional): For those who enjoy a cheesy finish, this is a delightful topping.
How to Make Whole Wheat Sun-Dried Tomato Basil Pasta
- Cook the Linguine: In a large pot, bring water to a boil. Cook 8 oz. whole wheat linguine according to package instructions until al dente. Once cooked, drain the pasta and set it aside.
- Prepare the Sauce: In a blender, combine the minced garlic, balsamic vinegar, ⅓ cup olive oil, ¼ cup chopped sun-dried tomatoes, 3 tablespoons almond milk, ¼ teaspoon salt, and ⅛ teaspoon ground black pepper. Blend until smooth and creamy. If the sauce appears thick, add a splash more almond milk or olive oil until it reaches your desired consistency.
- Sauté the Onions: In a large saucepan, heat ½ tablespoon olive oil over medium-high heat. Once hot, add the thinly sliced ½ yellow onion, sautéing for about 5 minutes until it becomes translucent.
- Combine Pasta and Sauce: Add the cooked linguine and the blended sauce to the saucepan with the sautéed onions. Toss everything together until the pasta is coated in that luscious sauce.
- Add Fresh Herbs: Stir in the freshly chopped ½ cup basil and another ¼ cup chopped sun-dried tomatoes. Mix to incorporate the herbs fully, allowing the flavors to meld.
- Finalize and Serve: Drizzle with a bit more balsamic vinegar for added flavor, sprinkle with fresh black pepper, and top with freshly grated Parmesan cheese if desired. Enjoy your pasta warm!
Storing & Reheating
If you have leftovers, store your Whole Wheat Sun-Dried Tomato Basil Pasta in an airtight container in the refrigerator for up to 5 days. For longer-term storage, you can freeze it for up to 3 months. To reheat, simply thaw overnight in the fridge and warm it gently in a skillet over medium heat, adding a splash of almond milk or olive oil to refresh the texture. Be mindful that freezing may slightly alter the texture of the pasta, but the flavors will still shine through!
Chef’s Helpful Tips
- Avoid overcooking the pasta; al dente keeps it delicious and helps retain a bit of bite.
- If the sauce is too thick, don’t hesitate to adjust it with more almond milk or olive oil for a smoother texture.
- For an extra layer of flavor, consider toasting the sun-dried tomatoes in the olive oil before blending them.
- If fresh basil is unavailable, you can substitute with a smaller amount of dry basil, but keep in mind the flavor will handle differently.
- For meal prep, consider making the sauce ahead of time for quicker assembly during the week.
Whole Wheat Sun-Dried Tomato Basil Pasta unites healthfulness and incredible flavor while being easy to create. You get wholesome ingredients that don’t skimp on taste and a dish that’s bound to please everyone at the dinner table. Feel free to experiment with additional ingredients like bell peppers or spinach for a unique twist.
Recipe FAQs
Can I use another type of pasta?
Absolutely! While this recipe calls for whole wheat linguine, you can use any pasta you prefer, such as farfalle, penne, or gluten-free options for those with dietary restrictions. Just keep an eye on cooking times, as different shapes may cook at varying rates.
How do I make this vegan?
To transform the recipe into a vegan option, simply omit the Parmesan cheese. The sauce is already dairy-free due to the almond milk, making it a lovely alternative for those following a plant-based diet.
Can I make this ahead of time?
Yes! You can prepare the sauce a day in advance and store it in the refrigerator. When ready to serve, cook the pasta, sauté the onions, and mix the components together for a fresh-tasting meal without the fuss.
How can I enhance the flavors?
If you’re looking to amp up the flavors, consider adding a pinch of red pepper flakes for a bit of heat or incorporating lemon zest for a bright, zesty finish. Both can take the dish to another level!
PrintMore Main Dishes Recipes
- Best Paleo Pizza Crust Recipe (Grain Free, Dairy Free, Easy)
- Quick Ground Beef and Potatoes
- Chicken Penne Pasta
- Colcannon | Irish Mashed Potatoes with Cabbage and Bacon
- Filet Mignon with Blue Cheese Butter
Did You Enjoy Making This Recipe? Please rate this recipe with ⭐⭐⭐⭐⭐ or leave a comment.
📖 Recipe Card
Whole Wheat Sun-Dried Tomato Basil Pasta
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: 4 servings 1x
- Category: Main Dishes
- Method: Boil/Sauté
- Cuisine: Italian
Description
Whole Wheat Sun-Dried Tomato Basil Pasta is a delightful dish bursting with flavor. Made with wholesome ingredients and featuring the rich taste of basil, this pasta is ideal for a quick dinner that anyone can enjoy. It’s healthy, comforting, and incredibly simple to prepare!
Ingredients
- 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)
Instructions
- Cook linguine pasta as per package instructions. Set aside once done.
- Blend all sauce ingredients in a blender until smooth. Adjust thickness with almond milk or olive oil if necessary.
- In a large saucepan, heat ½ tablespoon olive oil over medium-high heat. Add sliced onion and sauté until translucent.
- Combine the cooked pasta with the blended sauce in the saucepan and mix well.
- Stir in fresh basil and chopped sun-dried tomatoes, mixing again to incorporate.
- Finish by topping with balsamic vinegar, fresh black pepper, and Parmesan cheese if desired. Serve and enjoy!
Notes
For a spicier kick, consider adding a pinch of red pepper flakes to the sauce.
This pasta can be served warm or chilled for a refreshing dish on a hot day.
Feel free to substitute any other type of pasta if whole wheat linguine is not available.
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 2g
- Sodium: 250mg
- Fat: 24g
- Saturated Fat: 3g
- Unsaturated Fat: 21g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 8g
- Protein: 12g
- Cholesterol: 5mg
