Creamy Tuscan Chickpea Pasta

My kitchen was freezing that February evening, and I wanted something that would warm me from the inside out without requiring a trip to the market. I opened the pantry and spotted a can of chickpeas next to a box of penne, and suddenly I remembered a little trattoria in Florence where I once had the creamiest tomato pasta studded with legumes. I didn't have the exact recipe, but I had enough to improvise. What came together that night became my go-to for cozy weeknights.

I made this for my sister when she came over exhausted from work, skeptical that anything meatless could be filling. She finished her entire bowl and asked for seconds. By the time she left, she'd taken a photo of the ingredient list on her phone. Now she texts me every few weeks to tell me she made it again, sometimes with kale, sometimes with a splash of white wine.

Ingredients

• Short pasta (penne, rigatoni, or fusilli): The ridges and tubes catch the creamy sauce beautifully, and cooking it just until al dente means it won't turn mushy when you toss it in the skillet.
• Olive oil: Use a good quality one since it's the base of your flavor, something fruity and golden that you'd happily dip bread into.
• Yellow onion: Chop it finely so it melts into the sauce and adds sweetness without chunks.
• Garlic: Fresh cloves minced at the last second give you that fragrant punch, don't use jarred here.
• Canned chickpeas: Rinse them well to remove the starchy liquid, and they'll soak up all the tomato and cream.
• Diced tomatoes: I prefer fire-roasted if I can find them for a subtle smoky depth.
• Vegetable broth: This loosens the sauce and adds a savory backbone, taste it first to make sure it's not too salty.
• Dried oregano and thyme: These bring that unmistakable Italian warmth, crush them between your fingers as you add them to release the oils.
• Crushed red pepper flakes: Optional but highly recommended for a gentle heat that builds as you eat.
• Heavy cream or plant-based cream: This is what makes the sauce luxurious and velvety, stir it in off high heat so it doesn't split.
• Parmesan cheese: Freshly grated melts into the sauce, adding nutty richness and a little saltiness.
• Fresh baby spinach: It wilts down to almost nothing but adds color, freshness, and a bit of earthiness.
• Fresh basil leaves: Torn at the last moment, they bring a sweet herbal note that makes the whole dish feel alive.

Instructions

Boil the pasta:

Bring a large pot of generously salted water to a rolling boil and cook your pasta until it still has a slight bite. Reserve half a cup of the starchy pasta water before draining, it's your secret weapon for a silky sauce.

Start the base:

Heat olive oil in a large skillet over medium heat and add the chopped onion, letting it soften and turn translucent for about four minutes. Stir in the garlic and cook just until you can smell it, about a minute.

Build the chickpea mixture:

Add the chickpeas, diced tomatoes, vegetable broth, oregano, thyme, and red pepper flakes, then season with salt and pepper. Let everything simmer uncovered for ten minutes, stirring now and then, until the sauce thickens slightly and the flavors meld together.

Make it creamy:

Lower the heat and stir in the cream and Parmesan, mixing until the sauce turns glossy and rich. Taste and adjust the seasoning if needed.

Wilt the spinach:

Toss in the spinach and let it cook for two to three minutes until it collapses into the sauce. It will look like a lot at first but it shrinks fast.

Toss the pasta:

Add the drained pasta to the skillet and toss everything together, adding splashes of the reserved pasta water until the sauce coats every piece. The starch helps the sauce cling instead of pooling at the bottom.

Serve hot:

Divide among bowls and top with torn basil and extra Parmesan. Serve immediately while it's steaming and creamy.

Save

One night I served this to a friend who'd sworn off carbs for months, and she ate it slowly, savoring every bite, then sighed and said sometimes you just need comfort more than rules. We refilled our bowls and talked until the pot was empty. That's when I realized this dish isn't just about feeding yourself, it's about giving yourself permission to enjoy something warm and satisfying without overthinking it.

Making It Your Own

This recipe is forgiving and adaptable. If you want to make it vegan, swap the cream for coconut cream or cashew cream and use nutritional yeast or a good vegan Parmesan. I've also stirred in a handful of sun-dried tomatoes for a sweet-tart punch, and another time I added roasted red peppers from a jar when I had them open. Kale works beautifully in place of spinach if you want something heartier, just give it an extra minute to soften.

Storing and Reheating

Leftovers keep well in the fridge for up to three days in an airtight container. When you reheat it, add a splash of broth or water to loosen the sauce since the pasta will have absorbed some of the liquid overnight. I reheat mine gently on the stovetop rather than the microwave so the cream doesn't separate. Sometimes I'll toss in a little fresh spinach while reheating to brighten it up again.

Pairing and Serving Suggestions

This pasta feels complete on its own, but I like to serve it with a simple arugula salad dressed in lemon and olive oil to cut through the richness. A crusty loaf of bread for mopping up the sauce is non-negotiable in my house. If you're pouring wine, a crisp Pinot Grigio or a light Vermentino complements the creamy tomato base without overpowering it.

• Add a pinch of lemon zest to the finished dish for brightness.
• Try stirring in a spoonful of pesto right before serving for an herby twist.
• If you like texture, toast some pine nuts or breadcrumbs and sprinkle them on top.

Save

This is the kind of meal that makes you feel taken care of, whether you're cooking for yourself or someone you love. I hope it becomes one of those recipes you turn to on nights when you need something easy, delicious, and deeply comforting.

Recipe Guide

→ Can I make this dish ahead of time?

Yes, you can prepare the chickpea sauce up to 2 days in advance and refrigerate it. Cook the pasta fresh before serving, then combine and heat through gently. This prevents the pasta from becoming mushy.

→ What pasta shapes work best?

Short tube pasta like penne, rigatoni, or fusilli work wonderfully as they trap the creamy sauce. You can also use farfalle or orecchiette for texture variation.

→ How do I achieve the perfect cream sauce consistency?

Add the cream slowly while heating on low temperature and whisk continuously. Use reserved pasta water to adjust thickness—add it gradually until you reach your preferred consistency. The starch in pasta water helps the sauce coat the noodles better than water alone.

→ Can I substitute the heavy cream?

Absolutely. Use coconut cream, cashew cream, or oat cream for dairy-free versions. Greek yogurt works too but add it off heat to prevent curdling. Each option brings slightly different flavor profiles to the dish.

→ How do I prevent the spinach from becoming dark and bitter?

Add spinach at the very end and cook for only 2-3 minutes until just wilted. Fresh baby spinach requires minimal cooking. Stir gently to distribute evenly without over-stirring or overheating.

→ What wine pairs well with this dish?

A crisp Pinot Grigio or Vermentino complements the creamy sauce and Tuscan flavors beautifully. The acidity cuts through the richness and cleanses the palate between bites.