Creamy Tuscan Chickpea Pasta (Print Version)

Rich, comforting pasta dish with chickpeas in creamy tomato sauce, garlic, and wilted spinach. Mediterranean flavors in 40 minutes.

# Ingredient List:

→ Pasta

01 - 12 oz short pasta such as 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 canned 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
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
16 - Extra grated Parmesan cheese

# Cooking Directions:

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 onion and sauté for 3 to 4 minutes until softened. Add minced garlic and cook for 1 minute until fragrant.
03 - Stir in drained chickpeas, diced tomatoes, vegetable broth, oregano, thyme, and red pepper flakes. Season with salt and pepper. Simmer uncovered for 10 minutes, stirring occasionally.
04 - Reduce heat to low. Stir in cream and Parmesan cheese, mixing until the sauce is creamy and well combined.
05 - Add spinach and cook for 2 to 3 minutes until wilted.
06 - 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. Serve immediately, garnished with basil and extra Parmesan if desired.

# Expert Suggestions:

01 -
  • It tastes like a restaurant splurge but uses everyday pantry staples you probably already have.
  • The creamy tomato sauce clings to every piece of pasta and chickpea, making each bite satisfying and full of flavor.
  • It comes together in under 40 minutes, perfect for weeknights when you want comfort without the fuss.
  • You can easily make it vegan or gluten free without losing any of the richness or soul.
02 -
  • Always reserve pasta water before draining, I forgot once and had to thin the sauce with plain water and it just wasn't the same.
  • Don't add the cream while the heat is too high or it can break and turn grainy, low and slow is the way.
  • If your sauce looks too thick after adding the pasta, don't panic, just add pasta water a tablespoon at a time until it loosens up.
  • Taste and adjust the salt at the very end, the Parmesan adds a lot of saltiness so you might need less than you think.
03 -
  • Use fire roasted diced tomatoes if you can find them, they add a subtle smokiness that makes the sauce taste like it simmered for hours.
  • Don't drain your chickpeas too early, I like to give them a quick rinse under cold water to remove any metallic taste from the can.
  • If you want extra protein, stir in cooked Italian sausage or shredded rotisserie chicken along with the chickpeas.
  • For a thicker sauce, mash a few of the chickpeas with the back of your spoon while they simmer, it adds body without changing the flavor.
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