Creamy Tuscan Chickpea Pasta (Print)

Hearty Mediterranean pasta with chickpeas, creamy tomato sauce, and fresh spinach. Easy vegetarian comfort food ready in under an hour.

# Ingredients:

→ 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 cheese

# Instructions:

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 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 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 fresh basil and extra Parmesan cheese if desired.

# Pro Tips:

01 -
  • It pulls together in less time than it takes to watch a sitcom, yet tastes like you simmered it all afternoon.
  • The chickpeas give it a satisfying heartiness that keeps you full without feeling heavy.
  • You probably have most of these ingredients sitting in your pantry right now.
  • It reheats beautifully the next day, sometimes even better when the flavors have mingled overnight.
02 -
  • Do not skip reserving the pasta water, I learned this the hard way when my sauce was too thick and I had nothing to loosen it.
  • Add the garlic after the onion, not at the same time, or it will burn and turn bitter before the onion softens.
  • Stir the cream in off high heat or it can separate and look grainy instead of smooth.
  • Taste and adjust the salt after adding the Parmesan, cheese brings its own saltiness and you might not need as much as you think.
03 -
  • Use a skillet large enough to toss the pasta in, or you'll end up with sauce all over your stovetop like I did the first time.
  • If you want a thicker sauce, mash some of the chickpeas with the back of your spoon while they simmer, it adds body without extra cream.
  • Fresh thyme instead of dried, if you have it, makes this taste like you spent hours on it.
  • Don't overdrain the spinach if you rinse it, a little water clinging to the leaves helps it wilt faster.
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