Sun-dried tomato and mushroom whole-wheat pasta
This Sun-dried Tomato and Mushroom Whole-Wheat Pasta features hearty whole-wheat noodles topped with sautéed mushrooms, sun-dried tomatoes, and a zesty lemon sauce. It's a nutritious and satisfying dish perfect for any quick meal.
Cook time 15 min
Prep time 10 min
Ingredients:
4 oz whole-wheat pasta1 tbsp vegetable oil
1/2 cup onion
1/2 cup mushrooms
2 garlic cloves
1 cup sun-dried tomatoes
1 zucchini
1/2 cup pasta sauce
1/2 cup water
2 tbsp lemon juice
2 tsp black pepper
1 tsp salt
Indulge in a healthy and flavorful meal with this Sun-dried Tomato and Mushroom Whole-Wheat Pasta recipe. This dish combines the hearty texture of whole-wheat pasta with the rich flavors of sundried tomatoes and fresh mushrooms, enhanced with a hint of lemon juice and a touch of black pepper. Perfect for a quick dinner or a comforting lunch, this recipe is both nutritious and satisfying.
Instructions:
- Bring a large pot of salted water to a boil.
- Add the whole-wheat pasta and cook according to the package instructions until al dente.
- Drain the pasta and set aside.
- While the pasta cooks, heat 1 tablespoon of vegetable oil in a large skillet over medium heat.
- Add the finely chopped onion and sauté for about 3-4 minutes until it becomes translucent.
- Add the sliced mushrooms to the skillet and sauté for another 3-4 minutes until they're browned.
- Stir in the minced garlic and cook for about 1 minute until it's fragrant.
- Add the chopped sun-dried tomatoes and zucchini to the skillet.
- Stir well and cook for about 5 minutes until the zucchini starts to soften.
- Pour in the pasta sauce and water, stirring to combine.
- Add the lemon juice, black pepper, and salt.
- Let the mixture simmer for about 5-7 minutes until it thickens slightly and the vegetables are tender.
- Add the cooked pasta to the skillet, tossing well to ensure it's evenly coated with the sauce and vegetables.
- Cook for an additional 2 minutes to allow the pasta to absorb some of the sauce flavors.
- Remove from heat and transfer the pasta to serving plates.
- Optionally, garnish with fresh herbs like basil or parsley and a sprinkle of grated cheese if desired.
- Serve immediately while hot and enjoy your delicious and healthy Sun-dried Tomato and Mushroom Whole-Wheat Pasta!
Enjoy the delightful combination of flavors and textures in this Sun-dried Tomato and Mushroom Whole-Wheat Pasta. Not only is it easy to prepare, but it also offers a wholesome and delicious meal option that everyone will love. Serve it hot and relish the nutritious goodness in every bite.
Sun-dried tomato and mushroom whole-wheat pasta FAQ:
Cook the whole-wheat pasta according to the package instructions, usually around 8-12 minutes, until it reaches al dente texture.
You can substitute sun-dried tomatoes with roasted red peppers or cherry tomatoes, though the flavor will differ slightly. Adjust seasoning accordingly to maintain balance.
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet or microwave, adding a splash of water if needed to restore moisture.
A large skillet (10-12 inches) works best for this recipe, allowing enough space to cook the vegetables and combine them with the pasta without overcrowding.
If the sauce becomes too thick, add a little more water, vegetable broth, or pasta cooking water, stirring until you achieve the desired consistency.
Cooking Tips:
- Cook the whole-wheat pasta according to the package instructions to ensure it reaches al dente texture. Overcooking can cause the pasta to become mushy.
- For an extra burst of flavor, consider using the oil from the sundried tomatoes instead of vegetable oil for sautéing the vegetables.
- Feel free to add other fresh vegetables like spinach or bell peppers to the mix for more nutrient variety and added color.
- If you prefer a creamier sauce, you can add a dollop of Greek yogurt or a splash of heavy cream towards the end of the cooking process.
- Garnish the pasta with freshly grated Parmesan cheese and chopped fresh basil for an additional layer of flavor.
Nutrition Facts
1 ServingsCalories 460kcal
Protein 20g
Carbohydrates 90g
Fiber 18g
Sugar 36g
Fat 20g
More recipes
Low-carb veggie lasagna with zucchini, cottage cheese and tofu
Enjoy a delicious low-carb veggie lasagna with zucchini and tofu.
06 Feb 2026Char-grilled shrimps with flavoured butters
Delicious char-grilled shrimps topped with flavoured butter.
13 Nov 2025Chicken tikka malasa skewers with raita
Grilled chicken tikka skewers with refreshing cucumber raita.
21 Nov 2025"sketti" bolognaise
A quick and hearty 'Sketti' Bolognaise recipe with beef and mushrooms.
19 Nov 2025Whole roast cauliflower with green sauce
Impress with this whole roast cauliflower and zesty green sauce.
16 Feb 2026Lemon-garlic broiled salmon with olive oil
Quick lemon-garlic broiled salmon with olive oil.
04 Feb 2026