Creamy Tuscan Chickpea Pasta (Printable)

Tender pasta with creamy tomato sauce, chickpeas, garlic, and spinach. Mediterranean comfort food that's vegetarian and easy to prepare.

# What You 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, 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

# Steps:

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 before draining and setting 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 becomes creamy and well combined.
06 - Add spinach and cook for 2 to 3 minutes, stirring until completely wilted.
07 - Add drained pasta to the skillet and toss to coat evenly. Add reserved pasta water gradually, a little at a time, until desired sauce consistency is achieved.
08 - Transfer to serving dishes immediately. Garnish with fresh basil and additional Parmesan cheese if desired.

# Expert Advice:

01 -
  • It tastes indulgent but uses pantry staples you probably already have on hand.
  • The chickpeas add protein and texture so you actually feel satisfied without needing meat.
  • You can make it vegan or gluten-free without sacrificing any of the creamy richness.
  • It comes together in under 45 minutes, making it perfect for weeknights when you're too tired to think.
02 -
  • Don't skip reserving the pasta water, I learned this the hard way when my sauce was too thick and I had no way to loosen it without making it watery.
  • Add the garlic after the onion has softened, not at the same time, or it will burn and turn acrid before the onion is ready.
  • Stir the cream in off high heat or it can split and turn grainy instead of silky.
  • Taste and adjust the salt at the end, canned chickpeas and broth can vary in sodium levels wildly.
03 -
  • Use a skillet large enough to toss the pasta in, it makes a huge difference in getting everything evenly coated without making a mess.
  • If you're going vegan, nutritional yeast adds a cheesy umami flavor that mimics Parmesan surprisingly well.
  • Finish the dish with a drizzle of good olive oil and a crack of black pepper right before serving, it brightens everything up.
  • If your sauce looks too thick, don't panic, just keep adding pasta water a tablespoon at a time until it loosens to your liking.
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