Creamy Tuscan Chickpea Pasta (Print view)

Rich and comforting pasta featuring chickpeas in creamy tomato sauce with garlic and spinach for a hearty Mediterranean meal.

# Ingredient List:

→ 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
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

# How-To 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. 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 fresh 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 youve been simmering sauce all day but only takes 40 minutes start to finish.
  • The creamy tomato sauce clings to every piece of pasta and chickpea like a warm hug.
  • You can make it vegan or keep it classic, and it still feels like comfort food either way.
  • Leftovers reheat beautifully and somehow taste even better the next day.
02 -
  • Always reserve pasta water before draining, that starchy liquid is the secret to a sauce that clings instead of pools.
  • Dont add the cream on high heat or it can split and turn grainy, low and slow keeps it smooth.
  • If your sauce looks too thick, add pasta water a tablespoon at a time instead of more cream.
  • Fresh Parmesan melts better than pre-shredded because theres no anti-caking powder getting in the way.
03 -
  • Cook your pasta one minute short of the package time, then finish it in the sauce so it absorbs all that flavor.
  • Use a wooden spoon to toss the pasta in the skillet, it wont scratch your pan and helps coat everything evenly.
  • If you want a deeper flavor, add a splash of balsamic vinegar or a pinch of smoked paprika to the chickpea mixture.
  • Grate extra Parmesan and keep it at the table, people always want more.
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