Creamy Tuscan Chickpea Pasta (Print Version)

Rich pasta dish with chickpeas in creamy tomato sauce, garlic, and fresh spinach. Vegetarian, easy to prepare, Mediterranean-inspired comfort food.

# 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 - 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.
03 - Add 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 is creamy and well combined.
06 - Add spinach and cook for 2 to 3 minutes, until wilted.
07 - 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.
08 - Serve immediately, garnished with basil and extra Parmesan if desired.

# Expert Advice:

01 -
  • It tastes like you spent an hour at the stove but comes together in the time it takes to boil pasta.
  • The chickpeas make it filling enough that no one misses the meat, and leftovers reheat beautifully the next day.
  • You can swap in whatever greens or herbs you have on hand and it still turns out delicious.
02 -
  • Don't skip reserving the pasta water—it's the secret to a sauce that clings perfectly instead of sliding off the noodles.
  • Add the cream on low heat or it can break and look grainy instead of smooth and luscious.
  • Taste and adjust the seasoning at the end, canned tomatoes vary in saltiness and you might need more than you think.
03 -
  • Use a large enough skillet so you can toss the pasta right in the sauce without it overflowing—it makes all the difference in getting every noodle coated.
  • If you want a richer, deeper flavor, let the tomato mixture simmer an extra five minutes before adding the cream.
  • Always tear the basil by hand instead of cutting it—it bruises less and tastes fresher.
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