Creamy Tuscan Chickpea Pasta (Printable Version)

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

# What You Need:

→ 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) chickpeas, drained and rinsed
06 - 1 can (14 oz) diced tomatoes
07 - 1/3 cup 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

# Step-by-Step Directions:

01 - Bring a large pot of salted water to boil. Add pasta and cook according to package instructions until al dente. Reserve 1/2 cup of pasta water before draining. Set pasta 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 to the skillet and cook for 1 minute until fragrant.
04 - Stir chickpeas, diced tomatoes, vegetable broth, oregano, thyme, and red pepper flakes into the skillet. Season with salt and pepper. Simmer uncovered for 10 minutes, stirring occasionally.
05 - Reduce heat to low. Add cream and Parmesan cheese, stirring until the sauce becomes creamy and well combined.
06 - Add spinach to the skillet and cook for 2 to 3 minutes until wilted.
07 - Add the drained pasta to the skillet and toss to coat evenly. Add reserved pasta water gradually until desired sauce consistency is achieved.
08 - Transfer to serving bowls immediately. Garnish with fresh basil and additional Parmesan if desired.

# Expert Advice:

01 -
  • It tastes like you spent hours in the kitchen but comes together faster than most takeout orders.
  • The creamy tomato sauce clings to every piece of pasta and chickpea in the most satisfying way.
  • You probably already have most of these ingredients sitting in your pantry right now.
  • It feels indulgent and cozy without being heavy or overly rich.
02 -
  • Always reserve pasta water before draining because plain water won't bind the sauce the same way.
  • Add the garlic after the onion softens or it will burn and turn acrid before the onion is ready.
  • Don't skip reducing the heat before adding cream or it can curdle and ruin the silky texture.
  • Taste and adjust salt at the end because the Parmesan adds quite a bit of saltiness on its own.
03 -
  • Use a larger skillet than you think you need so you have room to toss the pasta without making a mess.
  • If the sauce feels too thick after adding the pasta, don't be shy with the reserved pasta water, it transforms the texture.
  • Taste the chickpeas after simmering, they should be soft and infused with the tomato and herb flavors, not just sitting in the sauce.
  • Torn basil tastes better than chopped because it releases more oils and doesn't bruise as easily.
Go Back