Creamy Tuscan Chickpea Pasta (Printable)

Hearty pasta dish with chickpeas, creamy tomato sauce, garlic, and spinach. Mediterranean comfort food perfect for weeknight dinners.

# Ingredient List:

→ 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

# Directions:

01 - Bring a large pot of salted water to a boil and cook pasta according to package directions until al dente. Reserve 1/2 cup of pasta water before draining. 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, then 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. Season with salt and pepper. 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 fully combined.
05 - Add spinach to the skillet and cook for 2 to 3 minutes until completely wilted.
06 - Add drained pasta to the skillet and toss to coat evenly. Add reserved pasta water gradually until desired sauce consistency is achieved.
07 - Transfer to serving plates and garnish with fresh basil and additional Parmesan cheese if desired. Serve immediately.

# Expert Tips:

01 -
  • It tastes like you simmered it for hours but comes together in under 45 minutes on a weeknight.
  • The chickpeas make it hearty enough to feel like a proper meal without any meat.
  • Leftovers somehow taste even better the next day when the flavors have mingled overnight.
  • You can make it vegan or keep it creamy with real Parmesan depending on who is coming to dinner.
02 -
  • Reserve that pasta water before you drain, I have forgotten more times than I care to admit and had to thin the sauce with plain water which just isn't the same.
  • Don't skip simmering the chickpeas in the tomato mixture, those 10 minutes let them absorb flavor instead of tasting like they just came from a can.
  • Add the cream off high heat or it can break and turn grainy instead of velvety.
03 -
  • Use a skillet large enough to toss the pasta in the sauce, or you will end up with half of it on the counter.
  • Taste the sauce before adding the pasta and adjust the salt, tomatoes can vary wildly in how much seasoning they need.
  • If you want it extra indulgent, stir in a tablespoon of butter at the very end for a glossy finish.
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