Creamy Tuscan Chickpea Pasta (Printable View)

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

# What You'll Need:

→ Pasta

01 - 12 oz short pasta such as 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 cheese

# How to Make It:

01 - Bring a large pot of salted water to a boil. Add pasta and cook according to package directions 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 if using. Season with salt and black pepper to taste. Simmer uncovered for 10 minutes, stirring occasionally.
04 - Reduce heat to low. Stir in cream and Parmesan cheese, mixing until the sauce becomes creamy and well combined.
05 - Add fresh baby spinach to the skillet and cook for 2 to 3 minutes until completely wilted.
06 - Add the drained pasta to the skillet and toss to coat evenly with the sauce. Add reserved pasta water a little at a time to reach desired sauce consistency.
07 - Transfer to serving plates immediately. Garnish with torn fresh basil and additional grated Parmesan cheese if desired.

# Expert Tips:

01 -
  • It tastes like you spent hours in the kitchen but comes together in less than 45 minutes.
  • The chickpeas add a satisfying heartiness that makes this feel like a real meal, not just pasta with sauce.
  • You can swap in whatever greens or pantry staples you have on hand and it still turns out delicious.
  • The creamy tomato sauce coats every bite without feeling heavy or overly rich.
02 -
  • Always reserve pasta water before draining, I forgot once and had to add plain water which made the sauce thin and bland.
  • Add the cream on low heat and stir constantly, high heat will make it curdle and ruin the silky texture you're going for.
  • Don't skip rinsing the chickpeas, that canned liquid can make the whole dish taste metallic if you leave it in.
03 -
  • Undercook your pasta by a full minute, it will finish cooking in the sauce and soak up all that flavor.
  • Taste the sauce before adding the pasta and adjust the salt then, it's much easier to fix at that stage.
  • If the sauce feels too thick, don't add plain water, use the starchy pasta water which helps everything cling together like magic.
  • For a vegan version, swap in cashew cream or full-fat coconut milk and use nutritional yeast instead of Parmesan.
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