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 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
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
16 - Extra grated Parmesan cheese

# Directions:

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. Add garlic and cook for 1 minute until fragrant.
03 - 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.
04 - Reduce heat to low. Stir in cream and Parmesan cheese, mixing until the sauce is creamy and well combined.
05 - Add spinach and cook for 2 to 3 minutes until wilted.
06 - 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. Serve immediately, garnished with basil and extra Parmesan.

# Expert Advice:

01 -
  • Everything comes together in one skillet after the pasta is done, which means less cleanup and more time to actually enjoy your dinner.
  • The creaminess feels indulgent but the chickpeas and spinach keep it surprisingly balanced and filling without weighing you down.
  • It tastes like you spent an hour on it, but really you were only actively cooking for about 25 minutes.
  • Leftovers reheat beautifully and somehow taste even better the next day once the flavors have melded together.
02 -
  • Don't skip reserving the pasta water, because its starch helps the sauce cling and creates a glossy finish that plain water or broth can't replicate.
  • If your sauce looks too thick after adding the pasta, add the reserved water a tablespoon at a time while tossing, it loosens everything without diluting the flavor.
  • Taste and adjust the salt at the very end, because the Parmesan and pasta water both add saltiness that builds as you go.
03 -
  • Use a large enough skillet so the pasta has room to toss freely without clumping, which helps the sauce coat every piece evenly.
  • If you want more protein, stir in some shredded rotisserie chicken or crumbled sausage with the chickpeas for a heartier version that keeps everyone satisfied.
  • Crush the dried herbs between your palms before adding them to release their essential oils and maximize their flavor impact.
  • Grate your own Parmesan fresh from a block, it melts smoother and tastes sharper than anything that comes pre shredded in a bag.
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