Creamy Tuscan Chickpea Pasta (Printer View)

Chickpeas simmered in creamy tomato sauce with garlic and spinach, tossed with al dente pasta for a hearty Mediterranean meal.

# What you'll need:

→ 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

# Method:

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 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 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 if desired.

# Expert Advice:

01 -
  • It tastes like a restaurant dish but comes together in under an hour with pantry staples.
  • The creamy tomato sauce clings to every piece of pasta and chickpea, making each bite incredibly satisfying.
  • It's flexible enough to go vegan or add extra veggies without losing any of its richness.
  • Leftovers actually get better the next day when the flavors have melted together.
02 -
  • Don't skip reserving pasta water, it's the easiest way to fix a sauce that's too thick without diluting the flavor.
  • Add the cream off high heat or it can curdle and turn grainy instead of silky.
  • If your chickpeas seem bland, a pinch of smoked paprika or a squeeze of lemon at the end wakes everything up.
03 -
  • Taste your vegetable broth before adding it, some brands are very salty and you'll need to adjust your seasoning accordingly.
  • For deeper flavor, mash a few of the chickpeas with the back of your spoon while they simmer so they thicken the sauce naturally.
  • If you love garlic, add an extra clove, this dish can handle it.
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