Creamy Tuscan Chickpea Pasta (Printable Version)

Hearty Mediterranean pasta featuring chickpeas simmered in creamy tomato sauce with spinach and aromatic garlic.

# 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 - 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 cheese

# Directions:

01 - Cook pasta in a large pot of salted boiling water according to package instructions until al dente. Reserve ½ 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.
03 - Add minced garlic to the skillet and cook for 1 minute until fragrant.
04 - Stir in drained chickpeas, diced tomatoes, vegetable broth, dried oregano, thyme, and red pepper flakes if using. 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 fresh spinach to the skillet 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 achieved.
08 - Serve immediately, garnished with torn basil and extra Parmesan cheese if desired.

# Expert Tips:

01 -
  • It comes together in less time than it takes to watch a sitcom, yet tastes like you simmered it all afternoon.
  • The creamy tomato sauce clings to every piece of pasta and chickpea, making each bite ridiculously satisfying.
  • You can make it completely plant-based without losing any of that rich, comforting flavor.
  • It uses pantry staples you probably already have, so no last-minute grocery runs required.
02 -
  • Always reserve pasta water before draining, I forgot once and had to thin the sauce with broth, which worked but wasn't quite the same.
  • Don't skip salting your pasta water generously, it should taste like the sea and is your only chance to season the pasta itself.
  • Add the spinach at the end or it turns army-green and sad, fresh and bright green means you timed it right.
  • If your sauce breaks or looks grainy, it's usually because the heat was too high when you added the cream, keep it low and gentle.
03 -
  • Use the best Parmesan you can afford, the cheap stuff doesn't melt as smoothly and can make the sauce gritty.
  • If you want a thicker sauce, mash some of the chickpeas with the back of your spoon while they simmer, it creates a creamier base without adding more cream.
  • Taste the sauce before adding the pasta, it should be slightly over-seasoned on its own because the pasta will dilute it.
  • A squeeze of lemon juice at the very end brightens the whole dish, especially if it tastes too rich or heavy.
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