Creamy Tuscan Chickpea Pasta (Printable)

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

# 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 - ⅓ cup plus 1 tablespoon vegetable broth
08 - 1 teaspoon dried oregano
09 - ½ teaspoon dried thyme
10 - ½ teaspoon crushed red pepper flakes, optional
11 - Salt and black pepper to taste

→ Creamy Sauce

12 - ½ cup heavy cream or plant-based cream
13 - ¼ 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 Steps:

01 - Bring a large pot of salted water to a boil. Add pasta and cook according to package instructions until al dente. Reserve ½ cup of pasta water before draining. Set cooked 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 and translucent.
03 - Add minced garlic to the skillet and cook for 1 minute until fragrant, stirring constantly to prevent browning.
04 - Stir in drained chickpeas, diced tomatoes with their juice, vegetable broth, oregano, thyme, and red pepper flakes if using. Season with salt and black pepper. Simmer uncovered for 10 minutes, stirring occasionally.
05 - Reduce heat to low. Pour in cream and add Parmesan cheese, stirring until the sauce becomes smooth and creamy with well-combined ingredients.
06 - Add fresh spinach to the skillet and cook for 2 to 3 minutes, stirring gently until completely wilted.
07 - Add drained pasta to the skillet and toss thoroughly to coat all pieces. Gradually add reserved pasta water in small amounts while tossing until the desired sauce consistency is achieved.
08 - Transfer to serving bowls immediately. Garnish with torn fresh basil and additional grated Parmesan cheese if desired.

# Expert Advice:

01 -
  • It comes together in about 40 minutes but tastes like you've been stirring a pot all afternoon.
  • The chickpeas soak up the creamy tomato sauce and add a satisfying bite that makes this more than just another pasta dish.
  • You probably have most of these ingredients already, and the ones you don't are worth keeping around.
  • It reheats beautifully the next day, which means lunch is already sorted.
02 -
  • Don't skip reserving the pasta water because plain water won't help the sauce cling the same way.
  • Add the cream off high heat or it can split and turn grainy instead of silky.
  • If your sauce looks too thick, add pasta water a tablespoon at a time rather than dumping it all in at once.
03 -
  • Use a skillet large enough to toss the pasta in the sauce rather than transferring everything to a separate bowl.
  • Grate your Parmesan fresh because pre-grated cheese has anti-caking agents that keep it from melting smoothly.
  • Taste the sauce before adding the pasta and adjust the salt then, because it's harder to fix once everything is mixed together.
Return