Creamy Tuscan Chickpea Pasta (Printable)

Rich and comforting pasta featuring chickpeas simmered in creamy tomato sauce with garlic and fresh spinach.

# 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

# How-To Steps:

01 - Bring a large pot of salted water to boil. Add pasta and cook 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 chopped onion and sauté for 3 to 4 minutes until softened.
03 - Add minced garlic and cook for 1 minute until fragrant.
04 - 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.
05 - Reduce heat to low. Stir in cream and Parmesan cheese, mixing until the sauce is creamy and well combined.
06 - Add fresh spinach and cook for 2 to 3 minutes until fully wilted.
07 - Add the drained pasta to the skillet and toss to coat. Add reserved pasta water gradually until desired sauce consistency is achieved.
08 - Transfer to serving bowls immediately and garnish with fresh basil and extra Parmesan if desired.

# Expert Advice:

01 -
  • It tastes like youve been simmering sauce all day, but its done in under 40 minutes.
  • The chickpeas add a satisfying bite and protein without any meat, making it hearty enough to keep everyone full.
  • You probably already have most of these ingredients sitting in your pantry right now.
  • The creamy sauce feels indulgent but comes together with just a few simple stirs.
02 -
  • Always reserve pasta water before draining, because I forgot once and had to add plain water, which made the sauce taste flat and thin.
  • Dont add the cream on high heat or it can break and turn grainy, so reduce to low first and stir constantly.
  • If your sauce looks too thick, add pasta water one tablespoon at a time instead of dumping it all in, because its easier to add than to fix a watery sauce.
03 -
  • Use a large enough skillet so the pasta has room to toss without spilling over the sides, because I learned this the hard way with sauce all over my stovetop.
  • Taste the sauce before adding the pasta and adjust the salt then, because once the pasta goes in, its harder to fix underseasoned sauce.
  • Let the dish rest for just a minute or two before serving so the sauce thickens slightly and clings better to the pasta.
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