Whole Wheat Sun Dried Tomato Basil Pasta

Treat yourself to this Vegetarian Whole Wheat Sun Dried Tomato Basil Pasta. It’s light, fresh, and only require a few simple ingredients!

whole wheat sun dried tomato pasta on plate

Soothing To The Soul

There is something about pasta that soothes the soul. It’s satisfying, flavorful, and fun to eat. Growing up it was always a fight with my sister between penne and “stringy spaghetti.” I’m all about that stringy spaghetti. Not much has changed, I am most definitely still a stringy spaghetti kind of girl. We’re talking angel hair, normal spaghetti, linguine, etc. Anything that can be twirled in a fork is my kind of spaghetti.

As of late, my body has been craving comfort food. I have to say that this is one of the best parts about my job…that I get to turn classic comfort food recipes into healthy, flavorful dishes that are actually good for you! SCORE.

Amazing Sauce

This Sun Dried Tomato Basil Pasta is lightened up with whole wheat linguine and an olive oil-based sauce. The sauce. Oh the sauce. It’s AMAZING —

The Silk may seem a little bit out of place, but it actually adds a bit of a creaminess to things which is great. It helps thin out the sauce and is a more flavorful alternative to water if you ask me :D Oh, and it keeps the recipe dairy-free which is a huge win for a lot of people out there.

silk almond milk being poured into blender jar with sun dried tomatoes

So so soooo fabulous.

We served the pasta with fresh basil and a little bit more balsamic…because you can never have too much balsamic. For those of you cheese lovers out there- we went parmesan bay bay! Freshly grated is the way to go <3

Add Some Protein

If you’re looking to up the protein in this dish you can add some tofu or chicken breast. Either would work AND you’d be able to get around 6 meals out of this bad boy instead of 4. Winning.

sun dried tomato pasta with whole wheat noodles in pan vegetarian sun dried tomato pasta with fresh parmesan

Whole Wheat Sun Dried Tomato Basil Pasta

  • Prep Time: 15
  • Cook Time: 20
  • Total Time: 35 minutes
Author: Lee Hersh
Yield: 4 1x


For the sauce

For the pasta

  • 8 oz. whole wheat linguine
  • 1/2 tablespoon olive oil
  • 1/2 yellow onion, thinly sliced
  • 1/2 cup fresh basil, chopped
  • 1/4 cup sun dried tomatoes, chopped (and drained from olive oil)**
  • fresh parmesan, to taste (optional)


  1. Cook linguine pasta according to the instructions on the box. Set aside.
  2. Next, place all ingredients for the sauce in a blender (I used a single serve blender). Blend well and set aside. If it seems a little bit thick, add a splash more Silk or olive oil.
  3. In a large sauce pan, heat a 1/2 tablespoon of olive oil over medium/high heat and then add sliced onion. Sauté for a few minutes or until translucent.
  4. Add pasta and sauce into the saucepan and mix well. Then, add in fresh basil and chopped sun dried tomatoes. Mix again.
  5. Top with balsamic vinegar, fresh black pepper, and parmesan cheese (optional). Enjoy.


**We used sun dried tomatoes soaked in olive oil. Make sure that you remove the sun dried tomatoes from the olive oil before adding to blender to puree the sauce.

*Option to use the olive oil from the sun dried tomato jar in place of other olive oil.


  • Serving Size: 1/4
  • Calories: 398
  • Sugar: 7
  • Sodium: 204
  • Fat: 22
  • Carbohydrates: 48
  • Fiber: 8
  • Protein: 10
sun dried tomato pasta with whole wheat pasta twirled on fork

This is a sponsored conversation written by me on behalf of Silk. The opinions and text are all mine.

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