Creamy Tuscan Chickpea Pasta (Printable version)

Rich and comforting pasta featuring chickpeas simmered in creamy tomato sauce with garlic and spinach—a hearty Mediterranean meal.

# Ingredient List:

→ Pasta

01 - 12 oz short pasta (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 Steps:

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 3-4 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 2-3 minutes until wilted.
07 - Add 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 - Serve immediately, garnished with basil and extra Parmesan cheese if desired.

# Expert Advice:

01 -
  • It tastes like you spent an hour cooking, but you'll be eating in less than half that time.
  • The chickpeas make it hearty and satisfying without any meat, and even skeptics go back for seconds.
  • You probably have most of the ingredients sitting in your pantry right now.
  • The creamy tomato sauce is the kind that makes you want to soak up every last drop with extra bread.
02 -
  • Always reserve pasta water before draining, I forgot once and had to add plain water, and the sauce never came together the same way.
  • Don't skip rinsing the chickpeas, that canning liquid can make the whole dish taste tinny and flat.
  • Add the cream off high heat, I once had it curdle on me when I rushed, and it turned the sauce grainy instead of velvety.
03 -
  • Toast the chickpeas in the skillet for a minute before adding the tomatoes, it gives them a slightly nutty flavor that adds another layer.
  • Use freshly grated Parmesan and stir it in off the heat, it melts smoother and won't clump the way pre-shredded cheese does.
  • If the sauce feels too thick, don't be shy with the pasta water, that starch is what makes everything cling together beautifully.
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