18 Delicious Whole Wheat Pasta Recipes Healthy and Flavorful

Craving pasta but want to keep it wholesome? Whole wheat pasta is your secret weapon—nutritious, hearty, and just as delicious as the classic stuff! Whether you’re whipping up a quick weeknight dinner, a cozy comfort dish, or a fresh seasonal favorite, these 18 recipes prove that healthy eating doesn’t mean skimping on flavor. Ready to dig in? Let’s get cooking!

Whole Wheat Pasta with Roasted Vegetables

This hearty dish combines nutty whole wheat pasta with caramelized roasted veggies for a simple yet satisfying weeknight meal.

Ingredients:

• 8 oz whole wheat penne or fusilli
• 1 small eggplant, diced into 1-inch cubes
• 1 red bell pepper, sliced into strips
• 1 zucchini, halved lengthwise and sliced
• 3 tbsp olive oil, divided
• 1 tsp garlic powder
• 1 tsp dried oregano
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 cup grated Parmesan cheese
• 2 tbsp chopped fresh basil

Instructions:

1. Preheat oven to 425°F. Toss eggplant, bell pepper, and zucchini with 2 tbsp olive oil, 1 tsp garlic powder, 1 tsp oregano, 1/2 tsp salt, and 1/4 tsp black pepper. Spread on a baking sheet and roast for 25 minutes, stirring halfway, until edges are crispy.
2. Meanwhile, cook pasta according to package directions. Drain, reserving 1/4 cup pasta water.
3. Toss hot pasta with roasted vegetables, remaining 1 tbsp olive oil, and pasta water as needed to loosen. Stir in Parmesan and basil.

The magic here is in the contrast between the chewy pasta and those deeply caramelized veggie bits clinging to each piece.

Tip: For extra richness, finish with a drizzle of good balsamic glaze right before serving.

Garlic Parmesan Whole Wheat Spaghetti

This cozy, garlicky pasta dish comes together in under 20 minutes—perfect for busy weeknights when you crave something wholesome but indulgent.

Ingredients

• 8 oz whole wheat spaghetti
• 3 tbsp unsalted butter
• 4 garlic cloves, minced
• 1/2 tsp red pepper flakes
• 1/2 cup freshly grated Parmesan cheese, plus extra for serving
• 1/4 cup chopped fresh parsley
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/2 cup reserved pasta water

Instructions

1. Cook spaghetti in a large pot of salted boiling water according to package directions until al dente. Reserve 1/2 cup pasta water, then drain.
2. Meanwhile, melt butter in a large skillet over medium heat. Add minced garlic and red pepper flakes; sauté for 1–2 minutes until fragrant but not browned.
3. Add drained spaghetti to the skillet, tossing to coat in the garlic butter. Pour in 1/4 cup reserved pasta water, then sprinkle with 1/2 tsp salt and 1/4 tsp black pepper. Toss for 1 minute, adding more pasta water if needed to create a light sauce.
4. Remove from heat and stir in Parmesan and parsley until the cheese melts into a creamy coating.

The magic here? The starchy pasta water transforms into a silky sauce that clings perfectly to every noodle. Serve with extra Parmesan for a salty, umami kick.

Tip: For extra richness, swap half the butter with olive oil—it mellows the garlic’s sharpness beautifully.

Creamy Avocado Whole Wheat Pasta

This vibrant pasta dish swaps heavy cream for blended avocado, creating a luxuriously smooth sauce that clings to every noodle—no guilt, just flavor.

Ingredients:

• 8 oz whole wheat pasta (spaghetti or penne work great)
• 1 large ripe avocado, pitted and peeled
• 1/4 cup fresh basil leaves, packed
• 2 cloves garlic, minced
• 2 tbsp lemon juice
• 3 tbsp olive oil
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 cup grated Parmesan cheese (optional)
• 1/4 tsp red pepper flakes (optional)

Instructions:

1. Cook the pasta in salted boiling water according to package directions until al dente. Reserve 1/2 cup pasta water, then drain.
2. While pasta cooks, blend the avocado, basil, garlic, lemon juice, olive oil, salt, and black pepper in a food processor until smooth, scraping down the sides as needed.
3. Toss the hot pasta with the avocado sauce, adding reserved pasta water 1 tbsp at a time until the sauce coats the noodles evenly. Stir in Parmesan cheese and red pepper flakes (if using).

The magic here? The avocado stays vibrantly green and adds a buttery richness—no cooking required for the sauce! Serve immediately for the creamiest texture.

Tip: For extra protein, top with pan-seared shrimp or white beans.

Whole Wheat Pasta Primavera

Bright, fresh, and packed with seasonal veggies, this pasta primavera is a weeknight hero that feels just a little bit fancy.

Ingredients:

• 8 oz whole wheat penne (or pasta of choice)
• 2 tbsp olive oil
• 3 cloves garlic, minced
• 1 small zucchini, sliced into half-moons
• 1 small yellow squash, sliced into half-moons
• 1 cup cherry tomatoes, halved
• 1/2 cup grated Parmesan cheese
• 1/4 cup fresh basil, thinly sliced
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 tsp red pepper flakes (optional)

Instructions:

1. Cook pasta according to package directions. Reserve 1/2 cup pasta water, then drain.
2. While pasta cooks, heat olive oil in a large skillet over medium heat. Add garlic and sauté for 30 seconds until fragrant.
3. Add zucchini and yellow squash; cook for 4 minutes, stirring occasionally, until slightly tender. Stir in cherry tomatoes, salt, black pepper, and red pepper flakes (if using). Cook 2 minutes more.
4. Toss cooked pasta with the veggie mixture, adding reserved pasta water 1 tbsp at a time to loosen. Stir in Parmesan and basil.

The magic here? The starchy pasta water creates a silky, light sauce that clings perfectly to the noodles without heavy cream.

Tip: Swap in any quick-cooking veggies you love—asparagus or snap peas would be delightful!

Spicy Arrabbiata Whole Wheat Penne

This fiery, garlicky pasta dish is a weeknight hero—bold flavors, wholesome ingredients, and just the right amount of heat to wake up your taste buds.

Ingredients

• 8 oz whole wheat penne
• 2 tbsp olive oil
• 4 garlic cloves, minced
• 1/2 tsp red pepper flakes (adjust for heat)
• 1 (28 oz) can crushed tomatoes
• 1 tsp sugar
• 1 tsp salt
• 1/4 cup fresh basil, chopped
• 1/4 cup grated Parmesan (plus extra for serving)

Instructions

1. Cook the penne in salted boiling water until al dente (about 9 minutes). Drain, reserving 1/2 cup pasta water.
2. Heat olive oil in a large skillet over medium. Add garlic and red pepper flakes; sauté 30 seconds until fragrant but not browned.
3. Pour in crushed tomatoes, sugar, and salt. Simmer uncovered for 10 minutes, stirring occasionally, until slightly thickened.
4. Toss the cooked penne into the sauce with 1/4 cup reserved pasta water, basil, and Parmesan. Stir until glossy and well-coated (add more pasta water if needed).

The magic here? The red pepper flakes bloom in the oil, infusing the entire dish with a slow-building warmth that pairs perfectly with the nutty whole wheat pasta.

Tip: For extra depth, stir in a splash of starchy pasta water just before serving—it helps the sauce cling to every noodle.

Whole Wheat Pasta with Lemon Herb Sauce

Bright, zesty, and packed with fresh flavors, this lemony pasta dish is a weeknight hero that feels just a little extra.

Ingredients:

• 8 oz whole wheat pasta (spaghetti or linguine)
• 3 tbsp olive oil
• 3 garlic cloves, minced
• 1/4 tsp red pepper flakes
• 1/4 cup fresh lemon juice (about 2 lemons)
• 1 tbsp lemon zest
• 1/4 cup chopped fresh parsley
• 2 tbsp chopped fresh basil
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 cup grated Parmesan cheese (plus extra for serving)

Instructions:

1. Cook the pasta in salted boiling water according to package directions until al dente. Reserve 1/2 cup of pasta water, then drain.
2. While the pasta cooks, heat 3 tbsp olive oil in a large skillet over medium-low heat. Add 3 minced garlic cloves and 1/4 tsp red pepper flakes; sauté for 1 minute until fragrant but not browned.
3. Remove the skillet from heat and stir in 1/4 cup lemon juice, 1 tbsp lemon zest, 1/2 tsp salt, and 1/4 tsp black pepper.
4. Add the drained pasta to the skillet along with 1/4 cup reserved pasta water. Toss well to coat, adding more pasta water if needed to loosen the sauce.
5. Off heat, fold in 1/4 cup chopped parsley, 2 tbsp chopped basil, and 1/4 cup Parmesan cheese.

The magic here? The lemon zest and juice create a double hit of citrus that clings to every noodle, while the fresh herbs keep it garden-bright.

Tip: For extra richness, stir in a tablespoon of butter with the Parmesan – it melts into the sauce beautifully.

Whole Wheat Pasta Salad with Feta and Olives

This hearty pasta salad is packed with Mediterranean flavors—briny olives, creamy feta, and a bright lemon dressing that ties it all together.

Ingredients:

• 8 oz whole wheat rotini or penne pasta
• 1/2 cup pitted Kalamata olives, halved
• 1/2 cup crumbled feta cheese
• 1/3 cup extra-virgin olive oil
• 2 tbsp fresh lemon juice
• 1 tsp dried oregano
• 1/2 tsp kosher salt
• 1/4 tsp black pepper
• 1/4 cup finely chopped red onion
• 1/4 cup chopped fresh parsley

Instructions:

1. Cook the pasta according to package directions until al dente. Drain, rinse under cold water, and set aside.
2. In a large bowl, whisk together the olive oil, lemon juice, oregano, salt, and black pepper.
3. Add the cooled pasta, olives, red onion, and parsley to the bowl. Toss gently to coat everything in the dressing.
4. Fold in the feta cheese just before serving to keep it from breaking down too much.

The tangy feta and salty olives play off the nutty whole wheat pasta beautifully, while the lemon dressing keeps it light and refreshing. Perfect for picnics or meal prep!

Tip: For extra crunch, toss in a handful of toasted pine nuts or chopped cucumber right before serving.

Mushroom and Spinach Whole Wheat Pasta

This hearty pasta dish is packed with earthy mushrooms, fresh spinach, and a garlicky finish—perfect for a quick yet satisfying weeknight dinner.

Ingredients:

• 8 oz whole wheat pasta (like penne or fusilli)
• 2 tbsp olive oil
• 3 cloves garlic, minced
• 8 oz cremini mushrooms, sliced
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 tsp red pepper flakes (optional)
• 4 cups fresh baby spinach
• 1/4 cup grated Parmesan cheese, plus extra for serving
• 1 tbsp lemon juice

Instructions:

1. Cook the pasta according to package instructions until al dente. Reserve 1/2 cup of pasta water, then drain.
2. While the pasta cooks, heat olive oil in a large skillet over medium heat. Add garlic and sauté for 30 seconds until fragrant.
3. Add mushrooms, salt, black pepper, and red pepper flakes (if using). Cook for 5–6 minutes, stirring occasionally, until mushrooms are tender and lightly browned.
4. Stir in spinach and cook for 1–2 minutes until just wilted.
5. Add the drained pasta to the skillet, along with Parmesan cheese, lemon juice, and 1/4 cup of reserved pasta water. Toss well, adding more pasta water if needed to create a light sauce.
6. Serve immediately with extra Parmesan on top.

The lemon juice brightens the rich mushrooms, while the whole wheat pasta adds a nutty depth—making this dish feel gourmet without the fuss.

Tip: For extra creaminess, stir in a spoonful of mascarpone or cream cheese along with the Parmesan.

Whole Wheat Pasta with Pesto and Cherry Tomatoes

Bright, fresh, and ready in under 30 minutes—this wholesome pasta dish is summer in a bowl.

Ingredients:

• 8 oz whole wheat pasta (like penne or fusilli)
• 2 cups cherry tomatoes, halved
• 1/2 cup basil pesto (store-bought or homemade)
• 2 tbsp extra-virgin olive oil
• 1/4 tsp red pepper flakes (optional)
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 cup grated Parmesan cheese, plus extra for serving

Instructions:

1. Cook the pasta in a large pot of salted boiling water according to package directions until al dente. Drain, reserving 1/4 cup of pasta water.
2. While the pasta cooks, heat the olive oil in a large skillet over medium heat. Add the cherry tomatoes, red pepper flakes (if using), salt, and black pepper. Cook for 3–4 minutes, stirring occasionally, until the tomatoes soften slightly but still hold their shape.
3. Reduce the heat to low and stir in the pesto and reserved pasta water until smooth. Add the drained pasta and toss to coat evenly. Sprinkle with Parmesan and toss once more.
4. Serve immediately with extra Parmesan on top.

The nutty whole wheat pasta balances the vibrant pesto and sweet tomatoes, while a hint of red pepper flakes adds just the right kick. Tip: For extra freshness, fold in a handful of baby arugula right before serving.

Whole Wheat Pasta with Grilled Chicken and Broccoli

This hearty yet wholesome dish combines tender grilled chicken, crisp-tender broccoli, and nutty whole wheat pasta for a satisfying meal that’s as nutritious as it is delicious.

Ingredients:

• 8 oz whole wheat pasta (like penne or fusilli)
• 2 boneless, skinless chicken breasts (about 1 lb total)
• 2 cups broccoli florets
• 2 tbsp olive oil, divided
• 3 cloves garlic, minced
• 1/2 tsp salt, plus more to taste
• 1/2 tsp black pepper
• 1/2 tsp dried oregano
• 1/4 tsp red pepper flakes (optional)
• 1/4 cup grated Parmesan cheese
• 1 tbsp lemon juice

Instructions:

1. Prep the chicken: Rub chicken breasts with 1 tbsp olive oil, 1/2 tsp salt, 1/2 tsp black pepper, and 1/2 tsp oregano. Grill over medium-high heat for 6–7 minutes per side until internal temperature reaches 165°F. Let rest 5 minutes, then slice.
2. Cook the pasta: Boil pasta in salted water according to package instructions. Reserve 1/4 cup pasta water, then drain.
3. Sauté the broccoli: In a large skillet, heat 1 tbsp olive oil over medium. Add broccoli and sauté 4–5 minutes until bright green. Stir in garlic and red pepper flakes (if using); cook 1 minute until fragrant.
4. Combine: Toss pasta, broccoli, chicken, and reserved pasta water in the skillet. Stir in lemon juice and Parmesan. Season with extra salt if needed.

The charred edges of the grilled chicken add a smoky depth to the dish, while the lemon-Parmesan finish keeps it bright and fresh. Tip: For extra flavor, marinate the chicken in the oil and spices for 30 minutes before grilling.

Whole Wheat Pasta with Shrimp and Garlic Butter Sauce

This light yet flavorful dish comes together in under 30 minutes, letting sweet shrimp and nutty whole wheat pasta shine in a rich garlic butter sauce.

Ingredients:

• 8 oz whole wheat spaghetti
• 1 lb large shrimp, peeled and deveined
• 3 tbsp unsalted butter
• 4 garlic cloves, minced
• 1/4 tsp red pepper flakes
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 cup chopped fresh parsley
• 1 tbsp lemon juice

Instructions:

1. Cook whole wheat spaghetti according to package directions. Drain, reserving 1/2 cup pasta water.
2. While pasta cooks, melt 3 tbsp unsalted butter in a large skillet over medium heat. Add 4 minced garlic cloves and 1/4 tsp red pepper flakes; sauté 1 minute until fragrant.
3. Add shrimp, 1/2 tsp salt, and 1/4 tsp black pepper. Cook 2–3 minutes per side until pink and opaque.
4. Toss in drained pasta, 1/4 cup chopped parsley, and 1 tbsp lemon juice. Add reserved pasta water 1 tbsp at a time if needed to loosen the sauce.

The magic here is in the balance—the garlic butter clings to every strand of pasta without overpowering the shrimp’s natural sweetness.

Tip: For extra depth, swap half the butter for olive oil and finish with a sprinkle of Parmesan.

Whole Wheat Pasta with Sun-Dried Tomatoes and Basil

This vibrant pasta dish is a weeknight hero—earthy whole wheat noodles tossed with sweet sun-dried tomatoes and fresh basil for a meal that feels fancy without the fuss.

Ingredients:

• 8 oz whole wheat pasta (like penne or fusilli)
• 1/3 cup sun-dried tomatoes in oil, drained and thinly sliced (reserve 1 tbsp oil)
• 2 cloves garlic, minced
• 1/4 tsp red pepper flakes
• 1/4 cup grated Parmesan cheese, plus extra for serving
• 1/4 cup fresh basil leaves, torn
• 1/2 tsp salt
• 1/4 tsp black pepper

Instructions:

1. Cook pasta in salted boiling water according to package directions until al dente. Reserve 1/2 cup pasta water, then drain.
2. While pasta cooks, heat reserved 1 tbsp sun-dried tomato oil in a large skillet over medium-low. Add garlic and red pepper flakes; cook 1 minute until fragrant.
3. Add drained pasta to the skillet along with sun-dried tomatoes, 1/2 tsp salt, and 1/4 tsp black pepper. Toss to coat, adding reserved pasta water 1 tbsp at a time until glossy (about 2–3 tbsp total).
4. Remove from heat and stir in 1/4 cup Parmesan and basil.

The chewy texture of whole wheat pasta holds up beautifully against the jammy tomatoes, while a hint of heat from the pepper flakes keeps each bite interesting.

Tip: For extra richness, swap half the pasta water with heavy cream in step 3.

Whole Wheat Pasta with Turkey Meatballs

This hearty, wholesome dish proves comfort food can be both nutritious and satisfying—thanks to tender turkey meatballs and nutty whole wheat pasta.

Ingredients

• 8 oz whole wheat pasta
• 1 lb ground turkey (93% lean)
• 1/2 cup breadcrumbs
• 1/4 cup grated Parmesan cheese
• 1 egg, beaten
• 2 cloves garlic, minced
• 1 tsp dried oregano
• 1/2 tsp salt
• 1/4 tsp black pepper
• 2 tbsp olive oil
• 24 oz marinara sauce
• Fresh basil, for garnish

Instructions

1. Cook pasta according to package directions. Drain and set aside.
2. In a bowl, combine ground turkey, breadcrumbs, Parmesan, egg, garlic, oregano, 1/2 tsp salt, and 1/4 tsp black pepper. Mix gently, then roll into 1-inch meatballs (about 20 total).
3. Heat olive oil in a large skillet over medium heat. Add meatballs and cook for 8–10 minutes, turning occasionally, until browned and cooked through.
4. Pour marinara sauce over meatballs, reduce heat to low, and simmer for 5 minutes to blend flavors.
5. Toss sauce and meatballs with cooked pasta. Garnish with fresh basil.

The secret? Turkey stays juicy when mixed with Parmesan and breadcrumbs, while whole wheat pasta adds a satisfying chew.

Tip: For extra flavor, toast the breadcrumbs in a dry pan before mixing them into the meatballs.

Whole Wheat Pasta with Creamy Tomato Basil Sauce

This whole wheat pasta with creamy tomato basil sauce is the perfect balance of hearty and fresh—comfort food with a bright, herby twist.

• 8 oz whole wheat pasta (penne or fusilli work great)
• 2 tbsp olive oil
• 3 garlic cloves, minced
• 1 (14.5 oz) can crushed tomatoes
• 1/2 cup heavy cream
• 1/4 cup fresh basil, thinly sliced
• 1 tsp sugar
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 cup grated Parmesan cheese

1. Cook pasta according to package directions until al dente. Drain and set aside.
2. In a large skillet, heat olive oil over medium heat. Add minced garlic and sauté for 30 seconds until fragrant.
3. Pour in crushed tomatoes, sugar, salt, and black pepper. Simmer for 5 minutes, stirring occasionally.
4. Reduce heat to low, then stir in heavy cream and half the basil. Simmer for 2 more minutes.
5. Add cooked pasta to the skillet, tossing to coat evenly. Sprinkle with Parmesan and remaining basil.

The cream mellows the acidity of the tomatoes while the basil keeps every bite vibrant—no one will guess it’s whole wheat! Tip: For extra richness, reserve 1/4 cup pasta water and stir it in with the sauce.

Whole Wheat Pasta with Sautéed Zucchini and Ricotta

This light yet satisfying dish lets summer zucchini shine, tossed with nutty whole wheat pasta and creamy ricotta for a fuss-free weeknight meal.

Ingredients:

• 8 oz whole wheat pasta (like penne or fusilli)
• 2 medium zucchini, thinly sliced into half-moons
• 2 tbsp olive oil, divided
• 3 garlic cloves, minced
• 1/2 tsp red pepper flakes
• 1/2 tsp salt, plus more for pasta water
• 1/2 cup whole-milk ricotta
• 1/4 cup grated Parmesan cheese
• 1 tbsp lemon zest
• Fresh basil leaves, for garnish

Instructions:

1. Cook pasta in a large pot of salted boiling water according to package instructions. Reserve 1/2 cup pasta water, then drain.
2. While pasta cooks, heat 1 tbsp olive oil in a large skillet over medium-high. Add zucchini and cook for 4–5 minutes until lightly browned but still crisp. Transfer to a plate.
3. In the same skillet, heat remaining 1 tbsp olive oil. Add garlic, red pepper flakes, and 1/2 tsp salt; cook for 30 seconds until fragrant.
4. Return zucchini to the skillet, then add cooked pasta, ricotta, Parmesan, and lemon zest. Toss, adding reserved pasta water 1 tbsp at a time until creamy.
5. Garnish with torn basil leaves and serve warm.

The ricotta melts into a silky sauce without heavy cream, while the lemon zest keeps every bite bright. Tip: For extra texture, toast breadcrumbs in olive oil and sprinkle on top just before serving.

Whole Wheat Pasta with Cauliflower Alfredo

This creamy, veggie-packed Alfredo is so indulgent, you won’t believe it’s secretly wholesome!

Ingredients:

• 8 oz whole wheat pasta (like fettuccine or penne)
• 4 cups small cauliflower florets (about 1 small head)
• 2 cups low-sodium vegetable broth
• 3 cloves garlic, minced
• 1/2 cup grated Parmesan cheese, plus extra for serving
• 1/4 cup heavy cream or full-fat coconut milk
• 2 tbsp unsalted butter
• 1 tbsp lemon juice
• 1/2 tsp salt
• 1/4 tsp black pepper
• Pinch of nutmeg
• Fresh parsley, chopped (for garnish)

Instructions:

1. Cook pasta according to package directions. Reserve 1/2 cup pasta water, then drain.
2. Meanwhile, simmer cauliflower and broth in a saucepan over medium heat for 10 minutes until very tender. Drain, reserving 1/4 cup broth.
3. In the same pan, melt butter over medium heat. Add garlic and cook for 1 minute until fragrant.
4. Transfer cauliflower, reserved broth, garlic butter, Parmesan, cream, lemon juice, salt, pepper, and nutmeg to a blender. Blend until ultra-smooth.
5. Toss sauce with pasta, adding reserved pasta water 1 tbsp at a time if needed to loosen. Garnish with parsley and extra Parmesan.

The silky cauliflower sauce clings perfectly to nutty whole wheat pasta, and the nutmeg adds a cozy depth you’ll love. Tip: For extra richness, stir in a spoonful of cream cheese before blending!

Whole Wheat Pasta with Roasted Red Pepper Sauce

This creamy, smoky sauce comes together in minutes but tastes like it simmered all day—perfect for busy weeknights when you crave something wholesome.

Ingredients

• 12 oz whole wheat pasta (like penne or fusilli)
• 2 large red bell peppers, roasted and peeled (or 1.5 cups jarred roasted red peppers)
• 3 cloves garlic, minced
• 1/2 cup heavy cream
• 1/4 cup grated Parmesan cheese, plus extra for serving
• 2 tbsp olive oil
• 1 tbsp tomato paste
• 1 tsp smoked paprika
• 1/2 tsp salt
• 1/4 tsp black pepper
• Fresh basil, torn (for garnish)

Instructions

1. Cook the pasta in salted boiling water according to package directions. Drain, reserving 1/2 cup pasta water.
2. While pasta cooks, heat 2 tbsp olive oil in a skillet over medium. Add 3 cloves minced garlic and sauté 1 minute until fragrant. Stir in 1 tbsp tomato paste and 1 tsp smoked paprika.
3. Add roasted peppers to the skillet and cook 2 minutes, breaking them up with a spoon. Pour in 1/2 cup heavy cream and simmer 3 minutes until slightly thickened.
4. Transfer mixture to a blender, add 1/4 cup Parmesan, 1/2 tsp salt, and 1/4 tsp black pepper. Blend until smooth, thinning with reserved pasta water as needed.
5. Toss sauce with cooked pasta. Garnish with torn basil and extra Parmesan.

The blender transforms charred peppers into a velvety sauce that clings perfectly to nutty whole wheat pasta—no flour or roux required!

Tip: For extra depth, roast your own peppers: char whole bell peppers under a broiler for 15 minutes, turning occasionally, then steam in a bowl covered with plastic wrap before peeling.

Whole Wheat Pasta with Caramelized Onions and Goat Cheese

This whole wheat pasta with caramelized onions and goat cheese is a cozy, savory dish that balances sweet onions with tangy cheese—perfect for a quick yet impressive weeknight dinner.

• 8 oz whole wheat pasta (like penne or fusilli)
• 2 large yellow onions, thinly sliced
• 2 tbsp olive oil
• 1 tbsp butter
• 1 tsp sugar
• 1/2 tsp salt
• 1/4 tsp black pepper
• 2 oz goat cheese, crumbled
• 1 tbsp fresh thyme leaves

1. Cook the pasta according to package instructions until al dente. Drain, reserving 1/4 cup of pasta water.
2. While the pasta cooks, heat olive oil and butter in a large skillet over medium-low heat. Add the onions, sugar, salt, and black pepper. Cook, stirring occasionally, for 25–30 minutes until deeply golden and caramelized.
3. Toss the cooked pasta with the caramelized onions, adding a splash of reserved pasta water if needed to loosen the sauce. Stir in half the goat cheese and thyme leaves.
4. Divide into bowls and top with remaining goat cheese and thyme.

The magic here is in the slow-cooked onions—their sweetness plays off the creamy, tangy goat cheese for a dish that feels indulgent but stays simple. Tip: For extra richness, drizzle with a little balsamic glaze before serving.

Conclusion

With 18 wholesome and tasty whole wheat pasta recipes, there’s something here for every home cook to love! Whether you’re craving comfort food or a light, veggie-packed dish, these recipes make healthy eating deliciously easy. Try one (or a few!) and let us know your favorites in the comments. Don’t forget to share this roundup on Pinterest so others can enjoy these flavorful meals too. Happy cooking!