Pin It The smell of garlic hitting warm olive oil always pulls me into the kitchen, no matter what else I'm doing. This pasta came together on a Wednesday night when I had half a bag of spinach wilting in the crisper and a can of chickpeas I kept meaning to use. I wasn't following a plan, just layering flavors and tasting as I went. By the time I stirred in the cream, the sauce had turned into something silky and bright, clinging to every piece of pasta. It's become my go-to when I want comfort without much fuss.
I made this for my sister the night she came over stressed about work, and she barely said a word until her bowl was empty. She looked up, smiled, and asked if I had more. That's when I knew this recipe was a keeper. Sometimes the best dishes are the ones that quiet the noise and just let you enjoy the moment.
Ingredients
- Short pasta (penne, rigatoni, or fusilli): The ridges and shapes catch the creamy sauce beautifully, and I always cook it a minute less than the package says so it finishes perfectly in the skillet.
- Olive oil: Use a good quality one if you have it, the flavor comes through in that first sauté and sets the tone for everything else.
- Yellow onion: Finely chopped so it melts into the sauce, adding sweetness without chunks that distract from the chickpeas.
- Garlic: Fresh is best here, minced fine so it blooms quickly and doesn't burn in the hot oil.
- Chickpeas: Rinse them well to get rid of that canned taste, they become creamy and almost buttery as they simmer.
- Diced tomatoes: I prefer the kind with a little juice, it helps build the base of the sauce without needing extra liquid.
- Vegetable broth: Just enough to loosen everything up, and it adds a subtle depth that water can't match.
- Dried oregano and thyme: These herbs bring that Mediterranean warmth without overpowering the tomatoes or cream.
- Crushed red pepper flakes: Optional, but a pinch adds a gentle heat that wakes up the whole dish.
- Heavy cream or plant-based cream: This is what makes the sauce luxurious, stirred in at the end so it stays silky and doesn't split.
- Parmesan cheese: Freshly grated melts right in and adds a salty, nutty finish that ties everything together.
- Baby spinach: It wilts down to almost nothing but adds color, freshness, and a little green goodness.
- Fresh basil: Torn at the last second, it brightens every bite and makes the dish smell like summer.
Instructions
- Boil the pasta:
- Fill a large pot with salted water and bring it to a rolling boil, then add the pasta and cook until it still has a little bite. Reserve half a cup of the starchy pasta water before draining, it's the secret to a sauce that clings.
- Sauté the aromatics:
- Heat olive oil in a large skillet over medium heat, then add the chopped onion and let it soften and turn golden, stirring now and then. Toss in the garlic and cook just until the kitchen smells amazing, about a minute.
- Build the chickpea base:
- Stir in the chickpeas, diced tomatoes, vegetable broth, oregano, thyme, and red pepper flakes if you're using them. Season with salt and pepper, then let it simmer uncovered for 10 minutes, stirring occasionally so nothing sticks.
- Stir in the cream:
- Lower the heat and pour in the cream, followed by the Parmesan, stirring gently until the sauce becomes smooth and creamy. Don't let it boil or the cream might separate.
- Wilt the spinach:
- Add the fresh spinach and stir it into the sauce, it will shrink down quickly and blend right in. Let it cook for a couple of minutes until everything is tender and glossy.
- Toss with pasta:
- Add the drained pasta to the skillet and toss everything together, adding splashes of the reserved pasta water until the sauce coats each piece perfectly. Taste and adjust the seasoning if needed.
- Serve and garnish:
- Divide the pasta among bowls and top with torn basil and extra Parmesan if you like. Serve it hot while the sauce is still creamy and clinging to every bite.
Pin It I served this to a friend who doesn't usually like chickpeas, and she went back for seconds without realizing what she was eating. She said it reminded her of a dish she had in Florence, and I didn't have the heart to tell her I'd never been. Sometimes a recipe just carries you somewhere warm and far away, even if you're standing in your own kitchen.
Making It Your Own
This recipe is incredibly forgiving and loves improvisation. If you have kale instead of spinach, tear it into small pieces and let it cook a minute longer so it softens. Sun-dried tomatoes add a sweet, tangy punch that deepens the whole sauce. Roasted red peppers bring a smoky sweetness that pairs beautifully with the cream. I've also stirred in a handful of fresh arugula at the end for a peppery bite that cuts through the richness.
Storing and Reheating
Leftovers keep well in the fridge for up to three days in an airtight container, though the pasta will soak up some of the sauce as it sits. When reheating, add a splash of vegetable broth or cream to loosen everything back up, and warm it gently in a skillet over low heat. The microwave works in a pinch, but stir halfway through and add a little liquid so it doesn't dry out. The flavors actually deepen overnight, so don't be surprised if it tastes even better the next day.
Pairing and Serving Ideas
This pasta is rich enough to stand on its own, but a simple arugula salad with lemon and olive oil balances the creaminess perfectly. Crusty bread is always welcome for mopping up every last bit of sauce. If you're serving it for guests, a crisp Pinot Grigio or a light Chianti complements the tomato and cream without overwhelming the dish.
- Add a sprinkle of lemon zest over each bowl for a bright, unexpected lift.
- Serve with garlic bread or focaccia if you want to make it feel like a feast.
- Top with toasted pine nuts or slivered almonds for a little crunch and richness.
Pin It This dish has a way of turning an ordinary evening into something a little special, and I hope it does the same for you. Enjoy every creamy, comforting bite.
Recipe Questions & Answers
- → Can I make this ahead of time?
Yes, prepare the sauce and chickpea mixture up to 2 days ahead. Store separately and reheat gently before tossing with freshly cooked pasta. Add spinach just before serving to maintain its texture and color.
- → What pasta shape works best?
Short, sturdy pasta like penne, rigatoni, or fusilli work wonderfully as they catch and hold the creamy sauce. Avoid thin pasta that may become mushy. Use gluten-free varieties if needed without affecting the dish's texture.
- → How do I achieve the perfect sauce consistency?
Reserve pasta water while draining—this starchy liquid gradually incorporates into the sauce, creating the ideal creamy coating. Add it slowly while tossing, adjusting until the sauce clings to each piece of pasta without pooling.
- → Are there protein variations I can use?
Chickpeas are excellent for vegetarian meals, but you can substitute white beans, cannellini, or add grilled chicken for extra protein. Adjust cooking times accordingly and maintain the 40-minute total timeframe.
- → How do I prevent the spinach from turning dark?
Add spinach at the very end and cook just 2-3 minutes until wilted. Keep heat at medium-low after adding the cream to prevent overcooking. Fresh spinach cooks rapidly, so watch carefully for the ideal balance between tender and vibrant.
- → What wine pairs well with this dish?
Crisp white wines like Pinot Grigio complement the creamy tomato sauce beautifully. Vermentino or Sauvignon Blanc also work well, their acidity cutting through the richness while harmonizing with the Mediterranean herbs.