Creamy Tuscan Chickpea Pasta (Print Version)

Rich and comforting pasta with chickpeas in creamy tomato sauce, garlic, and spinach. A hearty Mediterranean-inspired 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, 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 Prepare:

01 - Bring a large pot of salted water to boil. Add pasta and cook according to package directions until al dente. Reserve 1/2 cup of pasta cooking water, then drain pasta 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 to the skillet 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 to the skillet and cook for 2 to 3 minutes until completely wilted.
07 - Add drained pasta to the skillet and toss to coat thoroughly with sauce. Add reserved pasta water gradually until desired sauce consistency is achieved.
08 - Transfer to serving bowls immediately. Garnish with fresh basil and additional Parmesan cheese if desired.

# Expert Advice:

01 -
  • It feels indulgent and restaurant worthy but comes together in less time than it takes to watch a sitcom episode.
  • The chickpeas make it surprisingly filling without any meat, and you will not miss it at all.
  • Everything cooks in two pans, so cleanup is mercifully quick on a weeknight.
  • The creamy tomato sauce clings to every piece of pasta like it was designed for it.
02 -
  • Reserve that pasta water before you drain, I forgot once and had to thin the sauce with broth which worked but was not quite the same.
  • Add the garlic after the onion has softened, I learned this when I burned a whole batch of garlic in my eagerness and had to start over.
  • Stir the cream in on low heat, high heat made it curdle the first time I tried this and the texture was grainy and sad.
  • Taste and season at the end, canned tomatoes and broths vary wildly in saltiness and you can always add more but never take it away.
03 -
  • Use a skillet large enough to toss the pasta in later, switching pans halfway through is annoying and creates extra dishes.
  • Grate your own Parmesan from a block, the pre grated kind has anti caking agents that prevent the sauce from getting silky.
  • If the sauce looks too thick after adding the pasta, add reserved pasta water one tablespoon at a time instead of dumping it all in at once.
  • Crush the dried herbs between your palms before adding them, it releases the oils and makes them taste fresher even though they are dried.
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