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One Pot Lightened Up Creamy Sundried Tomato and Bacon Pasta

Course Main, Pasta
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 2 -3
Author Molly (Spices in My DNA)


  • 4 slices bacon, chopped
  • 1/2 of a medium yellow onion, finely chopped
  • 2 cloves garlic, minced
  • 8 oz. whole wheat linguine or spaghetti
  • 2 cups low sodium vegetable broth
  • 1 1/2 cups whole milk
  • 1/3 cup sundried tomatoes packed in oil, oil drained off, chopped
  • 1/2 tsp. Italian seasoning
  • 1/4 tsp. salt
  • 1/4 tsp. pepper
  • 1 T. butter
  • 1/4 cup freshly grated parmesan cheese + extra for topping
  • 1/4 cup chopped basil + extra for topping


  1. Preheat a skillet to medium-high heat. Add bacon and cook for 6-8 minutes, or until golden and crispy and fat is rendered. Take bacon out of pan and drain on paper towels. Discard bacon fat except keep 2-3 tablespoons in the pan to cook the onion and garlic. Reduce heat to medium and add the onion and garlic. Cook for 2-3 minutes until translucent.

  2. Add the pasta, vegetable broth, whole milk, sundried tomatoes, Italian seasoning, salt, and pepper to the pan, increase heat to high, and bring to a boil.
  3. Once boiling, reduce heat to medium-high and cook for 10-12 minutes, stirring frequently, until pasta is al dente and has soaked up most all of the liquid. If it seems like it needs more liquid, add a splash of milk until desired consistency is reached.
  4. Remove from heat, and stir in butter and parmesan. Add the bacon and chopped fresh basil and toss. Serve with additional parm and basil if desired!