Creamy Tuscan Chickpea Pasta (Printable)

Tender pasta tossed with chickpeas in a luscious creamy tomato sauce infused with garlic and wilted spinach.

# 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, 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

# 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 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 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 fresh basil and extra Parmesan if desired.

# Expert Suggestions:

01 -
  • It comes together faster than ordering takeout and tastes like you spent hours in the kitchen.
  • The chickpeas make it hearty enough to feel like a real meal without any meat.
  • Leftovers actually get better overnight as the flavors meld together in the fridge.
  • You probably have most of these ingredients sitting in your pantry right now.
02 -
  • Don't skip reserving the pasta water, I learned this the hard way when my sauce turned thick and gloppy with no way to fix it.
  • Add the cream on low heat only, high heat will make it separate and turn grainy instead of velvety.
  • Taste your sauce before adding the pasta, it should be slightly over-seasoned because the pasta will dilute it.
03 -
  • If you want a thicker sauce, mash a few of the chickpeas with the back of your spoon while they simmer, it'll give the sauce body without adding anything extra.
  • For a vegan version, use cashew cream or oat cream and nutritional yeast instead of Parmesan, it's just as rich and comforting.
  • Always tear your basil by hand instead of cutting it, slicing bruises the leaves and turns them dark too quickly.
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