Creamy Tuscan Chickpea Pasta (Printable)

Rich and comforting pasta featuring chickpeas in creamy tomato sauce with garlic and spinach, ready in just 40 minutes.

# Ingredient List:

→ 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
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

# How To Make:

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 - Heat olive oil in a large skillet over medium heat. Add chopped onion and sauté for 3 to 4 minutes until softened. Add minced 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. Add reserved pasta water a little at a time until desired sauce consistency is reached. Serve immediately, garnished with basil and extra Parmesan if desired.

# Expert Hints:

01 -
  • It comes together in under an hour but tastes like you spent all day in the kitchen.
  • The sauce clings to every piece of pasta without feeling too rich or overwhelming.
  • Chickpeas make it filling enough to satisfy everyone at the table, even the skeptics.
  • You probably already have most of these ingredients sitting in your pantry right now.
02 -
  • Don't skip reserving the pasta water, it contains starch that helps the sauce cling instead of sliding off.
  • Add the cream on low heat or it might separate and turn grainy instead of smooth.
  • Taste your sauce before adding the pasta, it should be slightly over seasoned because the pasta will dilute it.
  • If your sauce looks too thick, add pasta water one tablespoon at a time, it's easier to add than to fix a watery sauce.
03 -
  • Use a pasta shape with ridges or tubes, smooth noodles like spaghetti won't hold this sauce as well.
  • Mash a few chickpeas with the back of your spoon while simmering to thicken the sauce naturally.
  • Toast the garlic for just 30 seconds longer than you think, that's when it gets sweet and nutty instead of sharp.
  • Add the spinach in two batches if your skillet is small, it wilts fast and makes room for the rest.
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