Creamy Tuscan Chickpea Pasta (Print Version)

Rich and comforting pasta featuring chickpeas simmered in creamy tomato sauce with garlic and spinach tossed with al dente pasta.

# 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

# How to Make It:

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.
03 - Add 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 if desired.

# Expert Advice:

01 -
  • It tastes like a slow-cooked Italian comfort dish but comes together in under an hour on a weeknight.
  • The creamy tomato sauce clings to every piece of pasta and chickpea, making each bite ridiculously satisfying.
  • You can make it vegan or keep it classic with Parmesan, and either way it feels indulgent.
  • Leftovers actually get better the next day when the flavors have melded together overnight.
02 -
  • Don't skip reserving the pasta water, I learned this the hard way when my sauce was too thick and I had nothing to loosen it with.
  • Add the cream on low heat or it can split and turn grainy instead of silky.
  • Taste and adjust the salt after adding the Parmesan, since the cheese is already salty and you might not need more.
03 -
  • Use a large skillet so the pasta can be tossed directly in the sauce without crowding, it coats more evenly that way.
  • If you want extra richness, stir in a pat of butter at the very end for a glossy, restaurant-style finish.
  • Serve it with crusty bread to soak up every last bit of sauce, it's too good to waste.
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