Creamy Tuscan Chickpea Pasta (Printable Version)

Chickpeas simmered in creamy tomato sauce with garlic and spinach, tossed with al dente pasta for a Mediterranean-inspired comfort meal.

# What You'll Need:

→ Pasta

01 - 12 oz short pasta (penne, rigatoni, or fusilli)

→ Chickpea Mixture

02 - 2 tablespoons olive oil
03 - 1 medium yellow onion, finely chopped
04 - 3 cloves garlic, minced
05 - 1 can (15 oz) chickpeas, drained and rinsed
06 - 1 can (14 oz) diced tomatoes
07 - 1/3 cup plus 1 tablespoon vegetable broth
08 - 1 teaspoon dried oregano
09 - 1/2 teaspoon dried thyme
10 - 1/2 teaspoon crushed red pepper flakes, optional
11 - Salt and black pepper to taste

→ Creamy Sauce

12 - 1/2 cup heavy cream or plant-based cream
13 - 1/4 cup grated Parmesan cheese or vegan alternative

→ Vegetables

14 - 4 cups fresh baby spinach

→ Garnish

15 - Fresh basil leaves, torn, optional
16 - Extra grated Parmesan cheese

# Steps:

01 - Cook pasta in a large pot of salted boiling water according to package instructions until al dente. Reserve 1/2 cup of pasta water, then drain and set aside.
02 - While pasta cooks, heat olive oil in a large skillet over medium heat. Add chopped onion and sauté for 3 to 4 minutes until softened.
03 - Add minced garlic and cook for 1 minute until fragrant.
04 - Stir in chickpeas, diced tomatoes, vegetable broth, oregano, thyme, and red pepper flakes. Season with salt and pepper. Simmer uncovered for 10 minutes, stirring occasionally.
05 - Reduce heat to low. Stir in cream and Parmesan cheese, mixing until the sauce is creamy and well combined.
06 - Add spinach and cook for 2 to 3 minutes until wilted.
07 - Add drained pasta to the skillet and toss to coat, adding reserved pasta water a little at a time until desired sauce consistency is reached.
08 - Serve immediately, garnished with basil and extra Parmesan cheese if desired.

# Expert Advice:

01 -
  • It uses ingredients you probably already have sitting in your pantry, so no last-minute store trips required.
  • The sauce is creamy and rich without being heavy, and it clings to every piece of pasta perfectly.
  • Chickpeas make it hearty enough to feel like a real meal, not just a side dish pretending to be dinner.
  • You can have it on the table in under 45 minutes, even on your most chaotic weeknights.
02 -
  • Always reserve some pasta water before draining—it's the secret to a sauce that actually sticks instead of sliding off.
  • Don't add the cream on high heat or it can split and turn grainy, so drop the temperature first and stir constantly.
  • Taste the sauce before adding the pasta and adjust the salt and pepper then, because it's harder to fix once everything is combined.
03 -
  • Use a high-quality Parmesan and grate it yourself—pre-grated stuff has anti-caking agents that can make the sauce grainy instead of smooth.
  • If your sauce feels too thick, don't be shy with the pasta water—add it a tablespoon at a time until it's silky and glossy.
  • Let the chickpeas simmer long enough to really soften and absorb the flavors, they should almost melt into the sauce by the time you're done.
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