Creamy Tuscan Chickpea Pasta (Printable)

Rich, comforting chickpea pasta with creamy tomato sauce, garlic, and spinach tossed with al dente pasta.

# 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

# Directions:

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 onion and sauté for 3 to 4 minutes until softened.
03 - Add 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 is creamy and well combined.
06 - Add spinach to the skillet and cook for 2 to 3 minutes until wilted.
07 - Add the 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 - Divide into bowls and serve immediately, garnished with basil and extra Parmesan if desired.

# Expert Tips:

01 -
  • It tastes like youve been simmering sauce all day, but it only takes 40 minutes start to finish.
  • The chickpeas soak up the creamy tomato sauce and give you that hearty, stick to your ribs feeling without any meat.
  • You can swap in whatever greens or herbs you have lying around and it still turns out beautifully.
  • Leftovers taste even better the next day when the flavors have had time to meld together.
02 -
  • Reserve that pasta water before you drain, it has starch that helps the sauce cling and brings everything together.
  • Dont skip rinsing the chickpeas, the canning liquid can make the sauce taste metallic.
  • Add the garlic after the onion has softened, raw garlic burns fast and turns the whole dish bitter.
  • Use low heat when you stir in the cream or it can separate and look grainy instead of smooth.
03 -
  • Cook your pasta one minute less than the package says so it finishes cooking in the sauce and soaks up all that flavor.
  • Crush your dried herbs between your palms before adding them to release their oils and boost the aroma.
  • If the sauce feels too thick after tossing, add pasta water one tablespoon at a time until it looks glossy and coats the back of a spoon.
  • Taste before serving and add a pinch more salt or a squeeze of lemon juice to brighten everything up.
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