Creamy Tuscan Chickpea Pasta (Print-Friendly)

Rich pasta with chickpeas simmered in creamy tomato sauce, garlic, and spinach. A hearty Mediterranean-inspired vegetarian main dish.

# 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 chickpeas, drained and rinsed
06 - 1 can 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

# Cooking Steps:

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 before draining.
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, stirring constantly until fragrant.
04 - Stir in drained chickpeas, diced tomatoes with juice, vegetable broth, dried oregano, thyme, and red pepper flakes. Season with salt and pepper. Simmer uncovered for 10 minutes, stirring occasionally.
05 - Reduce heat to low. Pour in cream and add Parmesan cheese, stirring until fully incorporated and the sauce reaches a creamy consistency.
06 - Add fresh baby spinach to the skillet and cook for 2 to 3 minutes, stirring gently until completely wilted.
07 - Add the drained pasta to the skillet and toss to coat evenly. Add reserved pasta water gradually while tossing until the desired sauce consistency is achieved.
08 - Transfer to serving plates immediately. Garnish with torn fresh basil and additional grated Parmesan cheese.

# Expert Tips:

01 -
  • It tastes like youve been simmering sauce all day, but it comes together in under an hour with mostly pantry staples.
  • The creamy tomato sauce clings to every piece of pasta and chickpea, giving you that cozy, restaurant quality richness at home.
  • Its flexible enough to go vegan or gluten free without losing any of the comfort or flavor.
02 -
  • Always reserve pasta water before draining, its the secret to a sauce that clings instead of pools at the bottom of the bowl.
  • Dont skip the step of cooking the garlic just until fragrant, if it browns it turns bitter and throws off the whole dish.
  • Taste the sauce before adding the pasta, its much easier to adjust seasoning when you can focus on just the sauce.
03 -
  • Use a large skillet instead of a saucepan so you have room to toss the pasta directly in the sauce without making a mess.
  • If the sauce looks too thick, dont be afraid to add more pasta water, a little at a time, until it reaches that glossy, clingy consistency.
  • Crush the chickpeas slightly with the back of your spoon while theyre simmering, it thickens the sauce naturally and makes it feel even heartier.
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