Creamy Tuscan Chickpea Pasta (Printable)

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 cheese

# How to make it:

01 - Bring a large pot of salted water to a boil and cook pasta according to package directions until al dente. Reserve 1/2 cup 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 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 becomes creamy and well combined.
06 - Add spinach and cook for 2 to 3 minutes until completely wilted.
07 - Add drained pasta to the skillet and toss to coat. Gradually add reserved pasta water in small amounts until desired sauce consistency is achieved.
08 - Transfer to serving dishes immediately. Garnish with fresh basil and additional Parmesan cheese if desired.

# Recipe Expert Tips:

01 -
  • Everything cooks in one skillet after the pasta boils, so cleanup is actually manageable on a weeknight.
  • The creamy tomato sauce clings to every piece of pasta and chickpea, making each bite ridiculously satisfying.
  • It feels indulgent but uses pantry staples you probably already have tucked away.
  • You can make it vegan or keep it classic with Parmesan, and it tastes incredible either way.
02 -
  • Don't skip reserving the pasta water, it's the secret to a sauce that actually sticks instead of pooling at the bottom of the bowl.
  • Add the cream on low heat or it might break and look grainy instead of smooth.
  • Taste before serving and adjust the salt, canned tomatoes vary wildly in seasoning.
03 -
  • Use the best Parmesan you can afford, it melts smoother and tastes miles better than the powdery stuff in a shaker.
  • If your sauce looks too thick, add pasta water one tablespoon at a time, it emulsifies beautifully and brings everything together.
  • Taste a chickpea before adding them, if they're bland, season them separately with a pinch of salt before stirring into the sauce.
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