Creamy Tuscan Chickpea Pasta

My sister called me one weeknight, frazzled after work, asking what she could throw together with a can of chickpeas and some wilted spinach. I walked her through this recipe over the phone, and by the time we hung up, she was already texting me photos of her bowl. The creamy tomato sauce clung to every piece of pasta, and the chickpeas made it filling enough that her kids didn't even ask where the chicken was. It's become her Tuesday night savior ever since.

I made this for a small dinner party once, doubling the recipe and feeling a little nervous about serving something so simple. But as soon as I brought the skillet to the table, still bubbling slightly, everyone leaned in. We ate family style, passing the skillet around, and someone mentioned it reminded them of a trattoria they'd visited in Florence. I didn't correct them, I just smiled and poured more wine.

Ingredients

• Short pasta (penne, rigatoni, or fusilli): The ridges and tubes are perfect for catching the creamy sauce, and I always cook mine just shy of the package time since it finishes in the skillet.
• Olive oil: Use a decent one here, it's the base of your flavor and you'll taste the difference.
• Yellow onion: Finely chopped so it melts into the sauce, I learned the hard way that big chunks don't disappear the way you want them to.
• Garlic: Fresh is non-negotiable, the jarred stuff just doesn't bloom the same way when it hits the hot oil.
• Chickpeas: Rinse them well to get rid of that canned taste, and they'll soak up all the tomato and cream like little flavor sponges.
• Diced tomatoes: I prefer fire-roasted if I can find them, they add a subtle smokiness that makes the sauce taste more complex.
• Vegetable broth: This loosens the sauce just enough, and I always keep a little extra on hand in case it reduces too much.
• Dried oregano and thyme: These bring that Mediterranean warmth, and I crush them between my fingers before adding to wake up the oils.
• Crushed red pepper flakes: Optional, but I never skip them, just a pinch gives the sauce a gentle kick without making it spicy.
• Heavy cream or plant-based cream: This is what turns a simple tomato sauce into something luscious, stir it in off the heat so it doesn't split.
• Parmesan cheese: Freshly grated melts smoother and tastes sharper, the pre-shredded stuff has coatings that make the sauce grainy.
• Fresh baby spinach: It wilts down to almost nothing, so don't be shy with the handful, it adds color and a slight earthiness.
• Fresh basil leaves: Torn at the last second, this is the aromatic flourish that makes the whole dish feel special.

Instructions

Cook the pasta:

Bring a large pot of salted water to a rolling boil and cook your pasta until it still has a slight bite, about a minute less than the package says. Before you drain it, scoop out half a cup of that starchy pasta water, it's liquid gold for bringing the sauce together later.

Sauté the aromatics:

Heat olive oil in a large skillet over medium heat, then add the chopped onion and let it soften for a few minutes until it turns translucent and smells sweet. Toss in the garlic and stir constantly for about a minute, just until it's fragrant but not browned.

Build the chickpea base:

Add the chickpeas, diced tomatoes, vegetable broth, oregano, thyme, and red pepper flakes, then season with salt and pepper. Let it simmer uncovered for 10 minutes, stirring occasionally, and you'll see the sauce thicken and the flavors meld into something rich and tomatoey.

Make it creamy:

Lower the heat and stir in the cream and Parmesan, mixing gently until the sauce turns silky and clings to your spoon. Don't let it boil once the cream is in, or it might break and look grainy instead of smooth.

Wilt the spinach:

Add the spinach in handfuls, stirring as it collapses into the sauce, it only takes a couple of minutes. The bright green against the creamy tomato is one of my favorite sights in the kitchen.

Toss and finish:

Add the drained pasta to the skillet and toss everything together, adding splashes of reserved pasta water until the sauce coats every piece. Taste and adjust the salt, then serve it up hot with extra Parmesan and torn basil on top.

Pin it

One rainy Saturday, I made this while my partner read on the couch, and the smell of garlic and tomatoes filled the apartment so completely that he looked up and said it smelled like we were on vacation. We ate it in big bowls with our feet tucked under us, and it felt like the kind of meal that makes ordinary days memorable. Sometimes comfort isn't fancy, it's just pasta that tastes like care.

Making It Your Own

I've swapped the spinach for kale when that's what I had, and it works beautifully, just give it an extra minute to soften. Sun-dried tomatoes are a fantastic addition if you want a sweeter, more intense tomato flavor, and roasted red peppers add a smoky sweetness that feels a little more special. If you want to make it vegan, use a good plant-based cream and nutritional yeast or vegan Parmesan, I've done it for friends and no one missed the dairy.

What to Serve Alongside

A simple arugula salad with lemon and olive oil cuts through the richness perfectly, and I always have crusty bread on hand to mop up the sauce. A crisp Pinot Grigio or even a light Vermentino pairs beautifully, something bright and citrusy to balance the creaminess. If you want to make it a fuller meal, roasted cherry tomatoes or a quick garlic bread round things out without much extra effort.

Storage and Reheating

Leftovers keep well in the fridge for up to three days, though the pasta will soak up some of the sauce as it sits. When reheating, add a splash of broth or water and warm it gently on the stove, stirring to bring the creaminess back. I've even eaten it cold straight from the fridge during a busy morning, and while it's not the same, it's still satisfying in a pinch.

• Store in an airtight container to keep the flavors fresh.
• Reheat on low with a little extra liquid so the sauce doesn't dry out.
• Don't freeze this one, the cream and pasta don't hold up well after thawing.

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This dish has become one of those recipes I return to when I need something nourishing without a lot of fuss, and every time, it delivers. I hope it finds a place in your weeknight rotation the way it has in mine.

Recipe Questions & Answers

→ Can I make this dish vegan?

Yes, absolutely. Substitute heavy cream with plant-based cream (oat, cashew, or coconut work well) and use vegan Parmesan or nutritional yeast for the same savory depth. The chickpeas provide excellent protein and satisfy vegetarian and vegan diets equally well.

→ What pasta shapes work best?

Short tube pasta like penne, rigatoni, or fusilli are ideal because the creamy sauce clings to their ridges and hollow centers. However, you can use any pasta shape you prefer—long pasta like spaghetti or fettuccine also pairs beautifully with this sauce.

→ How do I avoid an overly thick or thin sauce?

The reserved pasta cooking water is your secret tool. Add it gradually while tossing to reach your preferred consistency. Start with a quarter cup and adjust incrementally—the starch in the water helps the sauce coat the pasta evenly without becoming watery.

→ Can I prepare this ahead of time?

You can make the sauce up to 2 days in advance and refrigerate it separately. Cook the pasta fresh just before serving and combine them together. This makes meal prep convenient without compromising the pasta's texture and the dish's quality.

→ What wine pairs well with this dish?

A crisp Pinot Grigio complements the creamy tomato sauce beautifully, cutting through the richness while enhancing the Mediterranean flavors. Alternatively, try a light Vermentino or Albariño for similar refreshing acidity that balances the dish perfectly.

→ Are there nutritional benefits to using chickpeas?

Chickpeas are nutritional powerhouses packed with fiber, plant-based protein, and essential minerals like iron and magnesium. They provide sustained energy and help keep you satisfied longer, making this pasta dish both delicious and genuinely nourishing.