Whole Wheat Sun Dried Tomato and Basil Pasta Recipe

Pasta often gets a bad reputation, but it can be a wholesome, balanced dinner when you choose good ingredients. This Whole Wheat Sun-Dried Tomato Basil Pasta is my go-to version of a classic tomato-basil dish—made lighter by whole-grain pasta and brightened with fresh basil and tangy balsamic. It’s cozy without being heavy and satisfying without feeling restrictive, so it works well for family meals and weeknight dinners alike.

Ingredient Spotlight

Each ingredient contributes to flavor and texture in its own way:

• Sun-dried tomatoes: Offer concentrated, slightly sweet tomato flavor and a chewy texture. Oil-packed tomatoes blend smoother and taste richer; if you use dry-packed, soak them in warm water for about 10 minutes to soften.
• Fresh basil: Adds brightness and a slightly peppery finish. Use fresh leaves and add them at the end to preserve aroma and color.
• Almond milk: Provides a light creaminess as an alternative to heavy dairy. Unsweetened plain almond milk keeps the sauce savory; you can substitute any unsweetened non-dairy milk or dairy milk if preferred.
• Olive oil: The base of the sauce—choose a good extra-virgin olive oil for the best flavor. If your sun-dried tomatoes are packed in oil, you can reserve a bit of that oil for extra richness.
• Whole wheat linguine: Adds fiber and a pleasant, sturdy texture. Cook it to just al dente so it holds up when tossed with the sauce.

How to Make Tomato Basil Pasta

The recipe comes together in a few straightforward steps; a couple of small tips make a big difference in the final texture and flavor.

Cook the Pasta

Bring a large pot of well-salted water to a boil and cook the whole wheat linguine until just al dente. Reserve about 1 cup of pasta water before draining. Whole wheat pasta can go from perfectly firm to too-soft quickly, so start checking a minute or two before the package time. The pasta should be tender but still slightly firm in the center so it stands up to tossing with the sauce.

Blend the Sauce

In a blender combine garlic, balsamic vinegar, olive oil, sun-dried tomatoes, almond milk, salt, pepper, and a couple of tablespoons of the reserved pasta water. Blend until mostly smooth—some small tomato texture is nice for character. If the sauce is too thick, add more almond milk or pasta water a little at a time until it’s pourable but still able to coat the pasta.

Combine & Serve

Sauté thinly sliced onion in a little olive oil until soft and translucent. Add the drained pasta and the blended sauce to the pan, and toss gently over low heat so the sauce clings to each strand without drying out. Stir in chopped fresh basil and extra chopped sun-dried tomatoes at the end to keep the herb bright. Finish with freshly grated Parmesan, cracked black pepper, and an optional drizzle of balsamic for a sweet-savory lift.

Variations & Protein Add-Ins

This recipe is flexible and easy to tweak based on what you have on hand or your dietary needs. If you don’t have sun-dried tomatoes, blistered cherry or grape tomatoes make a fresh alternative (the flavor will be lighter). A spoonful of tomato paste can deepen the tomato flavor if you prefer less chew.

To increase protein and make the pasta a more substantial main course, try one of these additions:

• Thinly sliced grilled or roasted chicken breast added at the end.
• Tofu, white beans, or chickpeas for a plant-based protein boost.
• Italian sausage for a heartier, more indulgent version.

Adding protein stretches the recipe to more servings and makes it a more complete meal.

How to Serve It

This pasta dresses up or down easily. Here are a few favorite serving ideas:

• Simple side salad: A crisp mixed greens salad with a light balsamic vinaigrette balances the richness of the sauce.
• Grilled protein: Add sliced grilled chicken, shrimp, or salmon to turn the pasta into a filling, protein-forward dinner.
• Extra vegetables: Sautéed zucchini, bell peppers, or spinach add color, texture, and nutrients—zucchini pairs especially well with basil.
• Comfort option: Serve with warm garlic bread or a crusty baguette to mop up the sauce.

The dish also pairs nicely with a chilled white wine, and it reheats well for lunches: rewarm gently on the stove with a splash of almond milk, water, or olive oil to loosen the sauce.

Storage & Reheating

Store leftovers in an airtight container in the refrigerator for up to 4 days. The sauce may thicken when chilled; loosen it with a splash of almond milk, pasta water, or olive oil when reheating. Reheat over low heat on the stovetop and stir until warmed through.

You can freeze the pasta for up to 2 months, but the texture of whole wheat pasta can soften after thawing. For best results freeze only once cooled completely, and thaw overnight in the refrigerator before reheating. If you plan to use this recipe for meal prep, slightly undercook the pasta initially so it holds up better when reheated.

More Healthy Pasta Recipes to Try

• Baked Bursting Tomato Boursin Pasta
• Creamy Tomato Vegan Pasta
• Easy One-Pot Pasta
• Easy Pesto Pasta
• Garden Summer Pasta

FAQs

Should I add the fresh basil before or after cooking?

Stir fresh basil in at the very end, right before serving. Adding it last preserves its bright aroma and vibrant color.

Can I serve this pasta cold like a pasta salad?

You can, but long noodles such as linguine tend to clump when chilled. For a cold pasta dish, short shapes like penne, rotini, or orzo hold up better.

How can I customize this tomato basil pasta?

There are many easy swaps: use fresh garden or Roma tomatoes instead of sun-dried for a lighter sauce, choose regular or whole-wheat pasta, add proteins (chicken, shrimp, tofu, or beans), sneak in extra vegetables, or finish with red pepper flakes if you like heat.

If you try this recipe, tag your photos with the hashtag #fitfoodiefinds—we’d love to see your version!