Whole Wheat Sun-Dried Tomato Basil Pasta

Pasta gets a bad rap sometimes, but it can be a balanced dinner when you’re mindful about what goes into it. Lately, I’ve been leaning into feel-good versions of my favorite comfort foods, and this Whole Wheat Sun-Dried Tomato Basil Pasta is one I keep coming back to.

It’s my whole-grain take on a classic tomato basil pasta, with extra depth from sun-dried tomatoes and balsamic vinegar. It’s cozy without feeling heavy and satisfying without feeling restrictive. If you’re feeding the whole family and trying to strike that balance between wholesome and crowd-pleasing, this is the kind of pasta that does both well.

This pasta keeps things simple, but each ingredient plays an important role in building flavor and texture:

• Sun-dried tomatoes: These add concentrated, slightly sweet tomato flavor and a chewy bite that makes the dish taste richer. I prefer oil-packed for better texture and blending. Just drain them before using! If using dry-packed tomatoes, soak them in warm water for 10 minutes to soften.
• Fresh basil: This herb adds brightness and a slightly peppery finish that balances the richness of the olive oil. Fresh is key here over dried basil. Look for vibrant green leaves and stir them in at the end to keep the flavor fresh.
• Almond milk: This might seem unexpected in a pasta sauce, but it adds a subtle creaminess as an alternative to pasta water. I use unsweetened, plain almond milk so the flavor stays savory. Any unsweetened non-dairy milk would work, too.
• Olive oil: A good-quality extra-virgin olive oil makes a difference here because it’s the base of the sauce. If I have a jar of sun-dried tomatoes packed in oil, I’ll sometimes use a bit of that oil for even more flavor.
• Whole wheat linguine: Whole wheat pasta adds more fiber and a slightly nutty flavor. It also has a heartier texture to make the dish feel more satisfying. I cook it just to al dente, so it holds up when tossed with the sauce.

I like this one with linguine, but if you love penne, try my 30-Minute Pasta Primavera. Fussili fans, try my Vegan Pasta Bake With White Wine Pasta Sauce.

How to Make Tomato Basil Pasta

This pasta dish comes together in a few simple steps, but a couple of small tips make all the difference in flavor and texture. Here’s how I do it.

Cook the whole wheat linguine in a large pot of well-salted water until just al dente. Whole wheat pasta cooks from perfect to mushy quickly, so I start checking it a minute before the box suggests. It should be tender but still slightly firm in the center so it holds up when tossed with the sauce.

Add the garlic, balsamic vinegar, olive oil, sun-dried tomatoes, almond milk, salt, and pepper to a blender and blend until mostly smooth. I like the sauce silky but not completely puréed. A little texture from the tomatoes gives it character. If it looks too thick, add a splash more almond milk to loosen it. It should be pourable but still cling to a spoon.

Sauté the sliced onion in olive oil until it’s soft and translucent, then add the cooked pasta and blended sauce directly to the saucepan or large skillet. Toss everything together over low heat so the sauce coats every strand without drying out.

Stir in the fresh basil leaves and extra chopped sun-dried tomatoes at the end for brightness and texture. Garnish with freshly grated parmesan, cracked black pepper, and an extra drizzle of balsamic for a sweet-savory pop!

This recipe is super easy to tweak depending on what I have in the fridge or who I’m feeding. If I don’t have sun-dried tomatoes, I’ll sauté fresh cherry tomatoes or grape tomatoes until they blister and soften. The flavor will be lighter and less concentrated, but still delicious.

For a deeper tomato flavor without the chew, a spoonful of tomato paste blended into the sauce also works beautifully. I love whole wheat pasta for the extra fiber and nuttier flavor, but regular linguine works just fine, too.

To boost the protein and make it a more filling main course, I’ll add:

• Grilled or baked chicken breast, sliced thin, and tossed in at the end.
• Tofu, white beans, or chickpeas for a plant-based option.
• Italian sausage, if I want something heartier and more indulgent.

Bonus: Adding protein to this recipe gives around 6 servings instead of 4. Winning!

How to Serve It

This pasta is easy to dress up or down. It works just as well for a simple family favorite on weeknights as it does at a dinner party with friends. Here are my favorite ways to serve it:

If you’re serving wine, a chilled sauvignon blanc or pinot grigio pairs beautifully with the basil and balsamic flavors. This pasta also reheats well, making it great for lunches throughout the week. I’ll portion it into containers and add protein on top for easy grab-and-go meals.

Store pasta in an airtight container for up to 4 days. The sauce will thicken slightly in the fridge, which is totally normal. I prefer reheating it on the stovetop over low heat with a splash of almond milk, water, or even a drizzle of olive oil to loosen the sauce. Stir gently until warmed through.

You can also freeze it for up to 2 months, though the texture of the whole wheat pasta may soften a bit once thawed. For best results, let it cool completely before transferring to a freezer-safe container. Thaw overnight in the refrigerator before reheating.

If I know I’m making this whole wheat vegetable pasta specifically for meal prep, I’ll slightly undercook the pasta the first time so it holds up better when reheated.

More Healthy Pasta Recipes to Try

Should I add the fresh basil before or after cooking?

I like to stir in fresh basil at the very end, just before serving. This keeps the flavor bright and aromatic, and prevents it from wilting or losing its vibrant color.

Can I serve tomato basil pasta cold, like a pasta salad?

Long noodles like linguine can be served cold, but they clump together more than short, sturdy noodles like penne, rotini, or orzo. Try my Orzo Pasta Salad With Roasted Veggies for a picnic-friendly pasta. Love orzo? My Creamy Tomato Orzo Pasta is another one of my favorite recipes.

How can I customize or vary this tomato basil pasta recipe?

There are lots of easy swaps and add-ins to make this pasta your own.

• Use fresh garden tomatoes or Roma tomatoes instead of sun-dried for a lighter sauce.
• Choose regular or whole-wheat white pasta.
• Add protein like grilled chicken, shrimp, tofu, or beans.
• Sneak in extra veggies like zucchini, spinach, bell peppers, or more fresh tomatoes to boost nutrition and color.
• Add red pepper flakes if you like a little heat in your main dishes.