Creamy Tuscan Chickpea Pasta (Print Version)

Chickpeas simmered in creamy tomato sauce with garlic and spinach, tossed with al dente pasta for a hearty Mediterranean dinner.

# What You 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

# How To Make It:

01 - Bring a large pot of salted water to a boil. Add pasta and cook 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. Add reserved pasta water a little at a time until desired sauce consistency is reached.
08 - Transfer to serving bowls immediately. Garnish with fresh basil and extra Parmesan cheese if desired.

# Expert Advice:

01 -
  • It feels indulgent but comes together faster than ordering takeout, using pantry staples you probably already have.
  • The creamy tomato sauce clings to every pasta shape and chickpea, making each bite ridiculously satisfying.
  • It's flexible enough to go vegan or gluten-free without losing any of that rich, cozy flavor.
  • Leftovers taste even better the next day when the flavors have melded overnight in the fridge.
02 -
  • Always reserve some pasta water before draining, because that starchy liquid is the secret to making the sauce cling perfectly instead of breaking or getting too thick.
  • Don't add the cream while the heat is too high or it can curdle, so turn it down to low and stir constantly once the cream goes in.
  • If you skip rinsing the chickpeas, you'll end up with a slightly metallic taste that dulls the whole dish.
03 -
  • Undercook the pasta by a minute since it'll finish cooking in the skillet with the sauce, and this prevents it from getting mushy.
  • Taste the sauce before adding the pasta and adjust the salt, pepper, and red pepper flakes, because once it's all mixed together it's harder to fix.
  • Use a large skillet with high sides so you have room to toss the pasta without making a mess all over your stovetop.
  • If the sauce feels too thick after adding the pasta, don't be shy with the reserved pasta water, it's the key to a silky, restaurant-quality finish.
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