Creamy Tuscan Chickpea Pasta (Printer-Friendly)

Rich pasta with chickpeas simmered in creamy tomato sauce, garlic, and spinach 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 Prepare:

01 - Cook pasta in a large pot of salted boiling water according to package instructions 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 onion and sauté for 3 to 4 minutes until softened.
03 - Add minced garlic and cook for 1 minute until fragrant.
04 - Stir in chickpeas, diced tomatoes, vegetable broth, oregano, thyme, and red pepper flakes. 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 spinach and cook for 2 to 3 minutes until wilted.
07 - Add the drained pasta to the skillet and toss to coat, adding reserved pasta water a little at a time until desired sauce consistency is reached.
08 - Transfer to serving bowls immediately, garnished with basil and extra Parmesan cheese if desired.

# Expert Advice:

01 -
  • It tastes like you spent an hour slow-cooking something fancy, but it's actually done in the time it takes to boil pasta.
  • The creamy tomato sauce clings to every piece of pasta and chickpea, so each bite feels complete.
  • It uses pantry staples you probably already have, which means no emergency grocery runs.
  • The spinach wilts right into the sauce, so you get your greens without thinking about it.
02 -
  • Don't skip reserving the pasta water, it's the secret to a sauce that clings instead of pooling at the bottom of the bowl.
  • Add the cream on low heat or it can split and turn grainy, which ruins the whole silky texture you're going for.
  • Rinse those chickpeas well, the canning liquid has a metallic taste that will sneak into your sauce if you don't.
  • If your spinach is regular-sized instead of baby spinach, chop it roughly first so it wilts evenly.
03 -
  • Cook your onion until it's truly soft and sweet, rushing this step means your sauce won't have the same depth.
  • Taste the sauce before you add the pasta and adjust the salt then, it's much easier to fix at that stage.
  • Use a skillet that's big enough to toss the pasta in comfortably, otherwise you'll end up with sauce all over the stovetop.
  • If you like a thicker sauce, let it simmer an extra few minutes before adding the cream.
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