Creamy Tuscan Chickpea Pasta (Print View)

Rich pasta with chickpeas simmered in creamy tomato sauce, garlic, and spinach. Hearty Mediterranean comfort food.

# Components:

→ 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

# Directions:

01 - Bring a large pot of salted water to boil and cook pasta according to package directions until al dente. Reserve 1/2 cup pasta water before draining.
02 - Heat olive oil in a large skillet over medium heat. Add chopped 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 well combined.
05 - Add fresh spinach to the skillet and cook for 2 to 3 minutes until wilted and incorporated into the sauce.
06 - Add drained pasta to the skillet and toss to coat evenly. Add reserved pasta water a little at a time until desired sauce consistency is achieved. Serve immediately garnished with fresh basil and extra Parmesan if desired.

# Expert Advice:

01 -
  • It tastes like you spent hours simmering sauce when really it takes less than 40 minutes start to finish.
  • The chickpeas soak up all that garlicky tomato cream and give you satisfying little bursts of flavor in every bite.
  • You can make it vegan or keep it cheesy, and either way it feels like a warm hug on a plate.
  • Leftovers reheat beautifully and somehow taste even better the next day when the flavors have melded together.
02 -
  • Don't skip reserving pasta water, its starch is the secret to making a sauce that clings instead of pooling at the bottom of the bowl.
  • Add the cream on low heat or it can split and turn grainy, patience here makes all the difference.
  • Taste and adjust the salt after adding Parmesan, because the cheese is already salty and you don't want to overdo it.
03 -
  • Cook your pasta one minute less than the package says if you plan to toss it in the skillet, it'll finish cooking in the sauce and soak up more flavor.
  • If the sauce feels too thick after sitting, don't add water, use a bit more cream or broth to bring it back to life without diluting the taste.
  • For an extra layer of flavor, toast the chickpeas in the skillet for a minute before adding the tomatoes, they'll get slightly crispy on the edges and add texture.
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